Monggo Guisado

This is perfect for rainy weather.

1 cup dried mung beans
1 tablespoon vegetable or canola oil
1 small onion, chopped
2 garlic cloves, chopped
1/2 cup chopped tomatoes
5 cups water
1-2 tablespoons fish sauce (patis), or salt to taste
1/2 pound shrimp, cleaned with shell or no shell
1 bunch greens, like spinach or kale (optional)

In a large pot over medium-high heat, sauté garlic and onions in oil for about 3 minutes. Add chopped tomatoes and cook until softened, about 5 minutes. Add the mung beans and water. Stir and bring to a boil. Turn heat down to a simmer and cover pot. Cook for about an hour or until mung beans are soft to your liking. Add more water if the stew is too thick. Add shrimp and fish sauce to the pot. You may need to adjust the fish sauce to your taste. Stir and cook for about 10 more minutes, until shrimp is cooked through. Stir in greens right before serving. Serve with steamed rice.

Total Time: 70 minutes
Yield: 6-8 servings