The simple and unassuming “mongo guisado” (zuppa di fagioli verdi) is a favorite Filipino household dish due to its richness in nutrients and inexpensive ingredients. This favorite Filipino dish is given a make-over with a lot of nutritious spinach leaves (the kids love this) and garnished with a lot of crispy, crackling “chicharon” bits.
Makes: 6 serving
Preparation time: 10 mins + 4 hours soaking
Cooking time: 30-40 mins
MONGO GUISADO INGREDIENTS
4 cups water
1 1/4 cups green mongo (mung) beans
2 tbsp oil
1/2 small onion, chopped
3-4 cloves garlic, 
chopped
1/2 cup diced pork
1 cup small prawns, peeled, heads discarded
2 tbsp patis (fish sauce)
Salt and pepper to taste
100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground
MONGO GUISADO COOKING PROCEDURES
Soak the (mongo)mung beans in about 2 cups water for 4 hours.
Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside.
Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown.
Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).
Add the prawns and cook until they turn orange in color, about 1 to 2 mins.
Season with patis, salt and pepper.
Add the chicharon. Heat through; pour into serving bowls, and serve with rice.
