Ginisang Munggo (Filipino Sautéed Mung Beans) — My Nourishing Vegan Version
This is one of those dishes that’s always been around.
Every Filipino home seems to have its own way of making munggo. Some versions have pork or prawns, some are topped with crispy garlic or chicharron. My mum makes a beautiful slow cooked pork version, full of flavour.
Mine is simpler.
I make it the way I cook most nights — using whatever vegetables I have in the fridge, coconut milk for richness, and greens stirred through right at the end.
It’s not fancy food. But it’s comforting, filling, and always tastes better the next day.
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A little backstory
Ginisang munggo has long been cooked in Filipino homes, traditionally eaten on Fridays when meat was avoided. It’s humble food. Cheap, nourishing, and adaptable.
No two versions are exactly the same, and that’s the beauty of it.
This is just mine.
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My Chunky Vegan Ginisang Munggo
Ingredients
• 1½ cups dried mung beans, rinsed
• 1 tbsp coconut oil or olive oil
• 1 onion, diced
• 4 garlic cloves, chopped
• 2–3 bay leaves
• 1 large sweet potato (or regular potato), chopped
• 2 carrots, chopped
• 1 tomato, chopped (or 1 tin if that’s what you’ve got)
• A handful of green beans, chopped
• 1 can Ayam coconut milk (full fat, no fillers)
• 4–5 cups water (adjust depending on thickness)
• A handful of spinach or (malunggay if you can find some)
• Salt & pepper
• Optional: Season with Fish Sauce, Add chilli flakes or fresh chilli
• Serve with rice
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Method
1. Heat oil in a large pot. Sauté garlic and onion until fragrant.
2. Add bay leaves, tomato, sweet potato, and carrots. Cook for a few minutes to soften slightly.
3. Add mung beans and water. Stir, cover, and simmer until beans and vegetables are tender (around 35–40 minutes). Stir occasionally and add more water if needed.
4. Once softened, add green beans and coconut milk. Simmer a few minutes more.
5. Stir through spinach or malunggay just before serving until wilted. Season to taste.
6. Serve hot with rice.
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Final notes
This is simple food, the kind that’s been cooked for generations.
Everyone makes munggo a little differently. This one’s mine.
If you enjoy this style of cooking — simple, soulful Filipino food — you’ll find more in my cookbook.
And if you make it, tag me. I love seeing your versions.