Monggo Guisado – Mung Beans with Chicharon – Instant Pot + Stove-top
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All of a sudden the autumn weather was chilly, so I cooked this Monggo Guisado- Mung Beans with Chicharron to keep us warm.
Typically grown in Asian countries, the mung bean is used in classic Filipino dishes, snacks or desserts. The starch extracted from mung beans is used to make cellophane noodles Filipinos call sotanghon.
I like to scoop a bowlful of sautéed monggo, and pour the salty-flavored broth on steaming jasmine rice. I mix the dark green beans that look like minute green peas, press a fork till the tiny pods are a soft mush and penetrate through the fragrant rice.
Monggo or mung beans is a Filipino food staple. Nutrition facts show the mung bean has the highest protein contents in the bean family. You can even stock up dried monggo beans in the pantry.
For this dish, I soaked the monggo in water to soften. When the beans were soft, I sautéed the monggo in onions, garlic, tomatoes and cooked it all in the Instant Pot, adding pork adobo cubes.
Just before serving, I tossed in crisp pork rinds or chicharron chunks on top. There were no words to describe the ‘oohs’ and ‘aahhs’ that came from our dinner table after that.
Monggo Guisado - Mung Beans with Chicharron - Instant Pot + Stove-top
Equipment
- Instant Pot or multicooker - 6 quarts
Ingredients
- 1 cup dried monggo (mung beans)
- 2 cups water to soak monggo beans
- 2 Tablespoons vegetable oil
- 2 cloves garlic peeled, minced
- 1 whole onion chopped
- 1 whole large tomato chopped
- 1 Tablespoon patis (fish sauce)
- 2 cups cooked pork adobo pork belly or shoulder; cut into 1/2-inch cubes
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup chicharron (pork rinds) or substitute with 1 cup crumbled chicharron
- boiled rice for serving
Instructions
To prepare monggo or mung beans
- Soak the monggo in a bowl of water for 30 minutes to soften.Drain and discard the water. Set the monggo beans aside.
To cook in the Instant Pot:
- Click the Saute button on the keypad. Add vegetable oil to the inside pot.When oil is hot after 1 to 2 minutes, saute the garlic, onions and tomatoes for 2 minutes till fragrant and soft.Pour the patis to the saute. Mix well.Click Cancel to turn off Saute function.
- Pour the soaked monggo to the sauteed mixture. Add the cooked adobo cubes.Pour the broth. Season with salt and black pepper.
- Close and lock the lid. Set the valve to Sealing.Select Manual and cook on High Pressure for 15 minutes. When buzzer sounds to announce cooking is done, do a quick release. Carefully unlock and open the lid. Unplug the Instant Pot.
- Use silicone oven mitts to take out the inside pot or ladle the cooked monggo in a large serving bowl. Garnish the top of the monggo with chicharron. Serve warm with rice.
To cook on the stove-top
- Pre-soak the dried monggo beans in water for 30 minutes. Drain and discard water. Set monggo aside.Using a large stock pot, over medium-high heat, add the vegetable oil. Saute the garlic, onions and tomatoes. Add the patis. Mix in the adobo cubes, soaked monggo and broth. Blend ingredients well. Cover and cook over medium heat for 45 to 50 minutes till monggo beans are soft. Keep the heat to a medium and stir the monggo every so often to prevent sticking to bottom of stock pot. Season with salt and black pepper.Garnish the top with chicharron. Serve warm with rice.
For the pork adobo
- I have shared recipes for Pork Adobo in the Instant Pot or stove-top in past blog posts. For the recipe, click here.
Notes on the Instant Pot
- After the initial Saute, it takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.For safety: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Read the manual for complete information.
Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.
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