Mung Bean Stew

Mung beans or monggo in Hiligaynon is a common ingredient in native foods in the Philippines. Here is my interpretation of it.

Ingredients: 2 C. mung beans, washed, drained; 1 1.5 x 1.5 inch piece of salted red snapper or red fish; 1/2 C. prepared tomato sauce (use your favorite recipe or check a later entry for my favorite basil-plum tomato sauce); 4 C. Chinese broccoli, washed, drained, cut into 3-inch pieces; freshly ground black pepper.

Directions: 1. Add about 6 C. water to the beans and bring to a boil. Turn off heat and let sit for an hour or so. 2. Turn on heat again, add salted fish and simmer until beans are tender. 3. Stir in tomato sauce and broccoli and cook another 3 to 5 minutes until broccoli is fork-tender. If you are not watching your sodium intake, correct salt. Add pepper to taste.