Ingredients
-
1 1/2
-
1 - 1 1/2
-
2
-
1/2
-
2
-
1 - 2
-
5 - 6
-
14
-
1
-
2
-
-
-
-
-
Directions
Philippine Mung Beans in Coconut Milk,I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.,I added chopped carrots for color, and double the chili pepper. It was absolutely delicious!! I am wondering if it would be as good after freezing?,I made it without adding the chard, so I could use different fresh vegetables over the course of a few days. I also squeeze a bit of lime on the beans, and top it with cilantro to give it a bit more umami, and serve it on a bowl of rice. It goes great with shrimp!
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Steps
|
1
Done
|
Soak the Beans in Water For Several Hours or Overnight. Drain, Then Cook Them Until Tender (about 1 Hour). Drain. |
|
2
Done
|
While the Beans Are Cooking, Saute the Onions in the Oil With Salt. |
|
3
Done
|
When Translucent, Add Ginger, Chiles, and Garlic. Simmer on Low Heat For a Few Minutes. |
|
4
Done
|
Add the Coconut Milk and Simmer For 5 More Minutes. |
|
5
Done
|
Combine the Beans and the Coconut Milk Mixture in a Large Pot. Add the Soy Sauce and Chard, and Cook Until the Chard Wilts. |
|
6
Done
|
Remove from Heat and Serve (i Like It With Rice). |
