Anything goes with monggos

CEBU, Philippines -  Perhaps next to the popularity of “Utan Bisaya” as a soup dish in the Visayas and Mindanao is the monggo or mung bean soup. Monggo beans are so available and affordable. It’s easy to find at sari-sari stores and supermarkets.

And this common bean is quite versatile. Just a little tweak can make it into a different dish. It’s most popular versions, though, are the simple recipes, no frills whatsoever.

The simplest version of monggo soup among Visayans is “Monggos Kinamunggayan.” The name identifies the super-nutritious “malunggay” or “kamunggay” as the other main ingredient. Crushed garlic and chopped onion leaves are used to spice it up.

Some would add dried “dilis” or “bolinao” for added flavoring, but others would do away with anything other than the mashed pre-cooked monggo beans, kamunggay, and the basic spices. It is a quick body-warmer for the rainy days.   

There are actually various versions to the monggo soup, which are just as easy to prepare. Some like to have their monggo soup “guisado,” by first sautéing the spices in little cooking oil and then adding in the mashed pre-cooked monggo beans – before pouring water into the mix. Others use fried fish or pork cutlets as added ingredients. There is also “Monggos Tinunoan,” which uses coconut milk instead of plain water. 

Of course, monggo beans are also used in breads, in Chinese hopia and dice and other snack items and desserts. The secret of making monggo beans cook easily for mashing is to soak it in water overnight. The pre-cooked beans have to be mashed to attain a smooth texture of the soup or snack or dessert that it is eventually made into.

Back to the most basic and simplest monggo soup, here’s a recipe for those who may like to try it:

“Monggos Kinamunggayan”  

Ingredients:

1 ½ cup monggo beans (previously soaked overnight in 2 cups water)

2 cups kamunggay leaves (picked from the stems)

5 pieces large garlic, minced

2 tablespoons onion leaves, chopped

2 ½ cups water

Salt to taste

Procedure:

1. Boil monggo beans in the same water used to soak it overnight.

2. When water has subsided and the beans fully cooked, mash the cooked beans using a ladle.

1. Then, add 2 ½ more water, stir and let boil for a minute.

2. Add garlic, onion, and kamunggay leaves, and let boil for another minute.

3. Add salt for preferred taste.

4. Serve.

This recipe serves five persons. Total preparation and cooking time is approximately 35 minutes. (FREEMAN)