Monggo Guisado is a beloved Filipino dish that combines mung beans with flavorful ingredients like pork ribs, garlic, onions, tomatoes, and malunggay leaves. This hearty and nutritious stew is often enjoyed with steamed rice and pairs well with fried fish.

FULL RECIPE:

Ingredients

• 1 lb. pork ribs, cut into bite-sized pieces
• 1½ cups mung beans (monggo)
• 1 handful malunggay leaves
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium-sized tomato, chopped
• 2 tablespoons fish sauce
• Salt and ground black pepper to taste
• 3 tablespoons cooking oil
• 4–5 cups water

Directions

1. Soak the mung beans in water for about an hour. Drain and set aside.
2. In a deep pot, heat the cooking oil over medium heat. Sauté the garlic, onion, and tomatoes until caramelized.
3. Add the pork ribs and cook until they turn golden brown.
4. Stir in the fish sauce and the soaked mung beans. Cook for a few minutes, stirring occasionally.
5. Pour in the water and bring to a boil. Cover the pot, reduce the heat to medium-low, and simmer for about 40 minutes, or until both the meat and mung beans are tender. Add more water if necessary.
6. Season with salt and ground black pepper to taste.
7. Add the malunggay leaves and simmer for a few more minutes until the leaves are wilted.
8. Remove from heat and serve hot.

Nutrition Facts

• Calories: 111.5 kcal
• Carbohydrates: 5.4 g
• Protein: 4.3 g
• Fat: 7.7 g
• Dietary Fiber: 1.3 g
• Calcium: 22.2 mg
• Iron: 1.0 mg
• Sodium: 378.6 mg

Cultural Significance of Monggo Guisado

Monggo Guisado, also known as Ginisang Monggo, holds a special place in Filipino cuisine. This hearty mung bean stew is a staple in many Filipino households, often enjoyed during Lent when meat consumption is traditionally reduced. Its simplicity, affordability, and nutritional value make it a beloved dish across the archipelago. The versatility of Monggo Guisado allows it to be adapted to various regional tastes and ingredient availabilities, reflecting the diverse culinary landscape of the Philippines. Traditionally served on Fridays, especially in Catholic households observing abstinence from meat, Monggo Guisado is often paired with fried fish or crispy pork. It’s a nostalgic dish that brings comfort and warmth, often associated with family meals and home-cooked goodness.

Regional Variations of Monggo Guisado

The beauty of Monggo Guisado lies in its adaptability. Different regions in the Philippines have their own unique takes on this classic dish. In the Ilocos region, pork belly or crispy fried pork, also known as lechon kawali, is commonly added to provide a rich and savory depth to the stew. Some families enhance the dish further with the addition of chicharrón or dried fish, which adds a delightful crunch and burst of umami. Coastal communities, with easy access to fresh seafood, often prepare Monggo Guisado with shrimp or dried fish like daing or tuyo. This version brings out the briny flavors of the sea, contrasting beautifully with the earthy taste of mung beans. In more rural areas, vegetables like malunggay leaves or ampalaya (bitter melon) are added for extra nutrition. The slightly bitter taste of ampalaya complements the richness of the stew. In some regions, coconut milk is incorporated, adding a creamy and luxurious texture to the dish. This variation is particularly popular in Bicol, where the use of gata (coconut milk) is a signature element in their cooking.

Health Benefits of Monggo Guisado

Monggo Guisado is not only a comforting dish but also a nutritional powerhouse. The main ingredient, mung beans, is an excellent source of plant-based protein and dietary fiber. Mung beans are packed with essential vitamins and minerals such as folate, manganese, magnesium, and vitamin B1. They are also low in calories and cholesterol-free, making them a heart-friendly food choice. The high fiber content of mung beans supports digestive health by promoting regular bowel movements and reducing the risk of constipation. Additionally, the soluble fiber in mung beans can help lower cholesterol levels, contributing to better cardiovascular health. Mung beans are also rich in antioxidants, which can protect cells from damage caused by free radicals and reduce inflammation. Including leafy greens like malunggay or spinach in Monggo Guisado further boosts its nutritional value. Malunggay, also known as moringa, is a superfood renowned for its high levels of vitamins A and C, calcium, and iron. It strengthens the immune system, supports bone health, and aids in maintaining healthy skin and eyes. Tomatoes and onions used in the stew provide additional vitamins and antioxidants, contributing to overall wellness.

Tips for Preparing Monggo Guisado

Making Monggo Guisado is a straightforward process, but a few tips can elevate the dish and bring out its best flavors. Soaking the mung beans for at least an hour before cooking can significantly reduce the cooking time and make them easier to digest. Properly rinsing and draining the beans also removes any impurities and ensures a cleaner taste. Sautéing the aromatics, including garlic, onions, and tomatoes, until they are fragrant and caramelized is a crucial step. This builds a strong flavor foundation for the dish. Allowing the tomatoes to break down and release their natural juices adds a subtle sweetness and bright acidity to the stew. To achieve the desired consistency, you can adjust the amount of water used. Some people prefer a thicker, porridge-like texture, while others enjoy a more soupy consistency. Keep in mind that the mung beans will continue to absorb liquid as they cook, so adding a little extra water may be necessary. Adding the protein component, whether pork, shrimp, or tofu, can further enhance the dish’s flavor profile.

Serving Suggestions and Pairings

Monggo Guisado is traditionally served with a steaming bowl of white rice, which perfectly complements its thick and savory broth. The neutral taste of rice balances the rich flavors of the stew, making it a satisfying and complete meal. For those seeking a healthier alternative, brown rice or quinoa can be used as a substitute. In Filipino households, Monggo Guisado is often accompanied by fried fish, such as galunggong or tilapia. The crispy skin and tender flesh of the fish provide a delightful contrast to the creamy mung bean stew. Some also enjoy pairing it with grilled pork or chicken for a more indulgent meal. A side of pickled vegetables or atchara can add a refreshing tang to cut through the richness of the dish. For an extra burst of flavor, a drizzle of calamansi juice or a splash of fish sauce can be added just before serving.

Conclusion

Monggo Guisado exemplifies the essence of Filipino home cooking—simple, adaptable, nutritious, and deeply rooted in cultural traditions. Its ability to embrace various ingredients and flavors while providing substantial health benefits ensures its continued presence on Filipino dining tables. Whether enjoyed in its classic form or with regional twists, Monggo Guisado remains a comforting and nourishing dish that embodies the warmth and resourcefulness of Filipino cuisine. The rich history and regional diversity of Monggo Guisado highlight the creativity and ingenuity of Filipino cooks. It’s a dish that brings people together, evoking memories of family meals and shared experiences. With each spoonful, it serves as a reminder of the Philippines’ vibrant culinary heritage