Sauteed Mung Bean Stew (Monggo Guisado)


  • 1 c monggo (mung beans)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 pcs. small tomatoes, diced
  • 1/2 c fried tofu or vegemeat, diced
  • 2 tbsp. Braggs Amino Acid
  • 5 cups water
  • 1 pinch salt and pepper to taste
  • a handful of spinach
  • 1 tsp. cooking oil
  • 2 c kabocha squash, cubed


  1. Soak the mung beans overnight. ***If you do not have time to soak the beans use this alternative method in preparing your beans: In a large pot, add water and bring it to a boil. Add the mung beans and cook for 30 minutes or until the beans are cooked but not mushed. Drain and separate the mung beans from the liquid. Set aside.
  2. In a large saucepan. Heat the cooking oil. Sauté the garlic and onion.
  3. Add the vegemeat or fried tofu.
  4. Add Braggs Amino Acid.
  5. Add tomatoes.
  6. Gradually add the soaked beans and sauté for a couple of minutes. Pour water and wait for it to boil. Once the stew boils, turn the heat medium to low. Simmer for 15 minutes or until the desired consistency is achieved. Season with salt and pepper.
  7. Stir in the spinach. Turn off the stove and allow the heat to cook through.

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