“This past month has been very challenging for all of us and we try to find ways to escape from it all. For me, I love to escape to my Lola’s (grandma) kitchen. Daydreaming being with her and in her kitchen brings me joy, comfort and a loving space. Every Friday, as a kid growing up, the one dish she always makes is a filpino bean stew called Monggo. It’s a hearty and decadent mung bean stew that hits all the right notes. I hope this recipe transports you to a safe and loving space. If you don’t have mung beans, that’s ok, you can swap it out for any beans you have.”
INGREDIENTS
2 cups dried mung beans, soaked overnight
1 celery stalk, washed and chopped
2 small carrots, washed and chopped
1 small onion, diced
2 tablespoons fresh ginger, minced
2 birds eye chili or 1 jalapeno, seeded and chopped
2 garlic cloves, minced
10 oz frozen spring peas
4 cups low sodium vegetable stock
1 - 14 oz can coconut milk
2 tablespoons tamari
2 tablespoons olive oil
¼ cup scallions, chopped
RECIPE
In a heavy bottomed pot on medium heat, heat up olive oil.
Saute onions and garlic for 3 minutes. Add celery, carrots, ginger and chili. Cook for 5 minutes.
Add in mung beans, vegetable stock and coconut milk. Season with salt and pepper. Stir and bring to a boil.
Reduce the heat to low and simmer the beans, covered for an hour.
When beans are tender and creamy, add in peas and tamari. Stir and season with salt and pepper.
Garnish with fresh scallions and enjoy!