Ginisang Munggo (Filipino Sautéed Mung Beans) — My Nourishing Vegan Version
This is one of those dishes that’s been in rotation forever.
It’s called Ginisang Munggo — which means sautéed mung beans — and nearly every Filipino household has their own version.
Traditionally it’s served on Fridays (thanks to Catholic meat free traditions), usually made with pork or shrimp and often finished with chicharron on top. My mum makes a beautiful pork version, slow-cooked and full of flavour. But I keep mine simple and vegan.
I roughly chop whatever veg I’ve got in the fridge, stir through some coconut milk (Ayam only — no fillers or weird stuff), and wilt in a handful of spinach at the end. That’s it. It’s hearty, cheap, filling, and honestly tastes even better the next day.
My mum always told me to eat munggo after I gave birth — “good for your body,” she’d say. And now I get it. Mung beans are high in protein, good for digestion, and full of iron, folate, and other nutrients. Traditionally, malunggay (moringa) leaves are added too — I’ve got a tree growing in the backyard, but until it’s big enough, spinach does the trick.
This isn’t the prettiest dish, but it hits every time.
🌱 A Little Backstory
Ginisang Munggo has long been a staple in Filipino homes. Historically, it was cooked on Fridays when meat was avoided. It’s cheap, filling, and adaptable.
You’ll find it done differently across the Philippines:
– Some keep it soupy, others thick and chunky.
– Some add pork belly or shrimp, others finish it with fried garlic or chicharron.
– Many stir in moringa leaves for an added health kick.
It’s the type of recipe that changes with what you’ve got — and that’s the beauty of it.
🥥 My Chunky Vegan Ginisang Munggo
Ingredients:
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1 ½ cups dried mung beans, rinsed (no need to pre-cook)
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1 tbsp coconut oil or olive oil
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1 onion, diced
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4 garlic cloves, chopped
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2–3 bay leaves
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1 large sweet potato (or regular potato), chopped
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2 carrots, chopped
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1 tomato, chopped (or half a tin if that’s what you’ve got)
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A handful of green beans, chopped
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1 can Ayam coconut milk (full fat, no fillers)
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4–5 cups water (adjust depending on how thick or soupy you want it)
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A handful of spinach (or malunggay/moringa if you’ve got it)
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Salt & pepper
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Optional: chili flakes or fresh chili
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Serve with rice
Method:
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Heat oil in a large pot. Sauté garlic and onion until fragrant.
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Add bay leaves, then toss in tomato, chopped sweet potato, and carrots. Let it cook for a few minutes to soften slightly.
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Add rinsed mung beans and pour in the water. Stir, cover, and let it simmer until mung beans and veggies are tender (about 35–40 minutes). Stir occasionally and top up with water if needed.
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Once everything’s cooked down and tender, add chopped green beans and coconut milk. Let it simmer a few more minutes.
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Just before serving, stir through spinach or malunggay leaves until wilted. Season with salt, pepper, and chili if using.
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Serve hot with rice. Leftovers are even better the next day.
Final Notes
That’s it. Just good, honest food that’s been cooked for generations.
And its now in your kitchen too.
Everyone’s version of munggo is a little different. This one’s mine.
If you’re into this kind of cooking — simple, soulful, no-fuss Filipino food — you’ll find more in my cookbook.
Try it your way and tag me in instagram if you do! @nourishonthefly