Philippine Mung Beans in Coconut Milk

środa, 12 lutego 2014

Philippine Mung Beans in Coconut Milk

Time: 1 hrs 30 mins

Ingredients

  • 1 1/2 cups dried mung beans
  • 1 -1 1/2 cup onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 2 tablespoons fresh gingerroot, peeled and finely minced
  • 1 -2 small fresh chili pepper, minced
  • 5 -6 garlic cloves, minced
  • 14 ounces coconut milk
  • 1 tablespoon soy sauce
  • 2 cups finely chopped chard leaves

Directions

  • 1 Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
  • 2 While the beans are cooking, saute the onions in the oil with salt.
  • 3 When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
  • 4 Add the coconut milk and simmer for 5 more minutes.
  • 5 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 Remove from heat and serve (I like it with rice).

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