The Best Classic Monggo Beans Recipe You’ll Ever Make

Have you ever had a day where all you crave is a bowl of something warm, hearty, and deeply comforting? Something that feels like a hug from the inside out. For my family, that dish has always been monggo beans. It’s a classic Filipino stew made from mung beans, and it has a way of turning a simple dinner into a truly special occasion. This isn’t just any recipe; it’s the one I’ve perfected over years, the one my kids request, and the one that has never failed to bring a smile to our table. This monggo beans recipe is designed for the home cook who wants to create something truly delicious without a lot of fuss. I’ll walk you through every step, from preparing the beans to building the perfect savory flavor base. You’ll feel confident and in control, and the result will be a dish you’ll be proud to share. So, let’s get cooking!

Quick Recipe

• Preparation Time: 10M
• Cooking Time: 45M
• Total Time: 55M
• Type of Dish: Main Course, Stew
• Cuisine: Filipino
• Recipe Yield: 4 servings
• Calories: 450 calories per serving (estimate)

Key Takeaways

• Simple & Satisfying: This recipe uses common pantry ingredients to create a rich, savory mung bean stew that’s both nutritious and incredibly delicious.
• Creamy Consistency: Learn the secret to achieving that perfect, velvety texture without adding any cream or milk. The beans themselves do all the work!
• Versatile & Customizable: Easily adapt this dish to your tastes. Swap the protein, add different leafy greens, or adjust the seasoning to make it your own.
• A Taste of Home: This recipe captures the heart of a classic Filipino comfort food, bringing warmth and tradition right to your kitchen.

What Are Monggo Beans?

At its core, monggo beans is the Filipino term for mung beans, and this dish is a beloved Filipino stew. It’s also known as ginisang monggo, which literally translates to “sautéed mung beans.” The name tells you exactly what this dish is all about: starting with a simple sauté of aromatics to build a rich and complex flavor foundation. This is what transforms simple beans and vegetables into a soul-warming savory mung bean stew.

What I love most about this dish is how humble it is. It’s a testament to how the simplest ingredients, when treated with care, can create something extraordinary. It’s often prepared on Fridays, as a way to use up leftover meat from the week’s dishes. This makes it a smart, economical, and truly satisfying meal.

The Secret to Amazing Monggo Beans

Achieving that perfect, restaurant-quality monggo beans dish at home is all about understanding the “why” behind each step. It’s not just about following instructions; it’s about building flavor and texture.

The Magic of Soaking (Or Not)

I’ve had many conversations with home cooks who wonder if they really need to soak their dried beans. My answer is always the same: you don’t have to, but I highly recommend it. Soaking your mung beans for at least 30 minutes, or even a few hours, rehydrates them and drastically cuts down on the cooking time. This ensures they cook evenly and become perfectly tender. It also helps to release some of the indigestible sugars that can cause… well, let’s just say it can make you feel a little gassy. A simple soak is a small step that makes a big difference.

Building Your Flavor Base: The Sauté

This is the most crucial part of making ginisang monggo. The word ginisa itself means to sauté, and it’s the technique that gives this dish its incredible depth. You’ll start by sautéing your garlic, onions, and ginger in a little oil. Each of these ingredients adds a unique layer of flavor. The onion provides a sweet base, the garlic adds a pungent kick, and the ginger gives a warm, slightly spicy undertone. Sautéing them until they are fragrant and softened releases their full potential, creating a beautiful foundation for your stew.

Ingredients You’ll Need

One of the great things about this recipe is how adaptable it is. Here’s my standard list, but feel free to make it your own.

• 1 cup dried mung beans (or monggo beans)
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1-inch piece of ginger, julienned or minced
• 5-6 cups water or broth
• 1 cup cubed pork belly, shrimp, or fried tofu (or other protein of choice)
• 1 bunch of fresh spinach or malunggay (moringa) leaves
• 1-2 tablespoons fish sauce (patis)
• Salt and black pepper to taste
• A handful of pork cracklings (chicharon), for garnish (optional)

Step-by-Step Instructions for Our Classic Monggo Beans Recipe

This is my go-to recipe, passed down and perfected over countless family dinners. I’ve broken it down into easy, foolproof steps so you can create a memorable meal every time.

Step 1: Prepare the Beans

Start by rinsing your mung beans under cold water. This removes any dust or debris. Place them in a large bowl and cover them with water. Let them soak for at least 30 minutes, or up to a few hours, if you have the time. After soaking, drain the water.

Step 2: Sauté the Aromatics

Heat the cooking oil in a large pot or Dutch oven over medium heat. Add your chopped onions and cook until they become translucent and soft, about 2-3 minutes. Next, add the garlic and ginger. Sauté for another minute until they become very fragrant. Be careful not to let the garlic burn—this can make the entire dish taste bitter.

Step 3: Cook the Beans

• Add the drained mung beans to the pot and stir to coat them with the sautéed aromatics. This little step helps them absorb all that delicious flavor before you even add the liquid. Pour in 5 cups of water or broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the beans cook for 30-45 minutes.
• My Tip: The beans are ready when they start to break down and become mushy. This is key to creating that rich, creamy texture without any thickeners.

Step 4: Add Protein and Greens

Once the beans have broken down, the stew will start to thicken. Now it’s time to add your protein. If you’re using pork belly, add it with the water in Step 3 so it has time to become tender. For shrimp or tofu, add them during this step and cook for just a few minutes until the shrimp turn pink or the tofu is heated through. Next, stir in your fresh spinach or malunggay leaves. Cook for another 1-2 minutes until they are just wilted.

Step 5: Final Seasoning

Remove the pot from the heat. This is my secret to a perfect finish! Stir in the fish sauce. The fish sauce adds a salty, savory depth that you can’t get from salt alone. Taste the stew and add salt and pepper as needed. A final sprinkle of pork cracklings (chicharon) on top adds a wonderful, crispy texture that contrasts beautifully with the creamy stew.

My Top Tips for Perfect Monggo Beans

• Adjusting Consistency: The longer the stew sits, the thicker it will become. If it gets too thick for your liking, just add a splash of hot water or broth to thin it out before serving.
• The Power of Patis (Fish Sauce): Fish sauce is a pantry staple in Filipino cooking and adds a unique umami flavor. If you don’t have it, you can use a combination of salt and a dash of soy sauce, but trust me, patis is worth seeking out.
• Serving Suggestions: This savory mung bean stew is traditionally served with a scoop of warm, steamed white rice and a little bit of something crispy, like fried fish or crunchy pork cracklings. It’s a match made in heaven.

Final Bite

This monggo beans recipe is more than just a dish; it’s a feeling. It’s the kind of meal that wraps you up in warmth and makes you feel truly nourished. It’s proof that a truly satisfying meal doesn’t have to be complicated. With just a few simple steps and a bit of patience, you can create a creamy, flavorful Filipino comfort food that will become a staple in your own kitchen. I hope this recipe brings as much joy to your family as it has to mine. Happy cooking!

The Magic of Stovetop Broccoli and White Bean Lasagna (Ready in a Flash!)