Traditional Friday-Favorite Ginisang Monggo Recipe (Filipino Mung Bean Stew)

This ginisang monggo recipe details how to cook mung beans simmered with garlic, onion, and tomato, then finished with your choice of protein. It’s a hearty stew that pairs well with fried or grilled Filipino dishes. Follow the steps so the mung beans turn soft and flavorful every time.

35 MINS

Cooking Time
Easy

Difficulty
60 MINS

Prep Time
4 People

Serves

1 cup whole monggo beans
2 tablespoons cooking oil
5 cloves garlic (mashed)
1 piece medium onion (chopped)
3 pieces medium red tomatoes (chopped)
1/4 kilogram pork strips
2 pieces Knorr Pork Cube
1/4 cup ampalaya (sliced very thinly) [optional]
1 cup malunggay leaves
1/2 cup crushed pork chicharon [optional]
4 cups water

Clean and Soak the Monggo Time: 1 hour Rinse the monggo thoroughly under running water. Transfer beans to a bowl and fill with water. Soak for at least 1 hour. Remove any dirt, stones, or floating particles. Drain before using. Tip: Since mung beans are dried seeds, soaking helps them absorb water and soften faster. The longer you soak, the shorter the cooking time later.
Sauté the Aromatics Time: 3–5 minutes Heat oil in a pot over medium heat. Sauté garlic until fragrant. Add onions and cook until soft and translucent. Stir in tomatoes and cook until they break down. Tip: Garlic, onion, and tomato contain natural sugars. Let them cook a little longer to deepen flavor through caramelization. This step builds the base of your monggo.
Brown the Pork Time: 35–45 minutes Add pork strips and sauté until lightly browned and cooked through. Stir occasionally to cook the meat evenly.
Simmer the Monggo Time: 35–45 minutes Drain the soaked monggo and add it to the pot. Pour in water and add Knorr Pork Cubes. Bring to a boil, then lower heat to simmer. Cook until the mung beans are soft and can be easily mashed with a spoon. This usually takes 35 to 45 minutes if soaked, or up to 1 hour if not soaked. Stir occasionally and add water as needed. Tip: If you prefer a thinner consistency, add more hot water. For a thicker stew, simmer longer until it reduces naturally.
Add the Vegetables Time: 3-5 minutes Add ampalaya, if desired, and cook for about 2 minutes. Stir in malunggay leaves last and cook just until wilted. Tip: Always add leafy greens at the end. Overcooking can dull the color and texture. If you do not like ampalaya, use ampalaya leaves instead or simply add more malunggay.
Top and Serve Time: 5 minutes Top monggo with crushed chicharon, if desired. Serve hot.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	193.76 kcal
Protein (g)	21.77 g
Sugar (g)	1.08 g
Fat (g)	8.77 g
Fibre (g)	7.78 g

What is Ginisang Monggo?

Ginisang monggo is a classic Filipino mung bean stew made by simmering mung beans until soft, then combining them with garlic, onion, and tomato. Many Filipino families cook it on Fridays, especially during Lent, and often serve it with fried fish. It’s a simple, comforting dish that stretches easily to feed the whole family.

Key Ingredients of Monggo

Mung beans form the base of the dish and are simmered in water until tender and slightly creamy. Garlic, onion, and tomato create the sauté base that gives the stew its savory depth, while Knorr Pork Cubes help round out the flavor. Protein options like diced pork, shrimp, or a mix of both add richness, while malunggay leaves, spinach, or alugbati are stirred in at the end for freshness. Crushed chicharon is often added on top for extra texture.

What Ingredient Substitutions Can You Make for Monggo?

You can easily swap the protein depending on what you have at home. Use chicken pieces, flaked tinapa, or even leftover lechon instead of pork or shrimp. For vegetables, add diced eggplant or sliced ampalaya to give the stew more texture and depth. For toppings, replace chicharon with tinapa flakes or toasted garlic for a unique finish.

Can Monggo Be Vegetarian?

Yes, monggo can be completely vegetarian. Simply skip the pork, shrimp, and chicharon, then season with salt instead of fish sauce. You can boost flavor by adding more tomatoes, a splash of soy sauce, or extra sautéed garlic. The result is still rich, filling, and perfect with hot rice.

How to Serve Monggo

Serve ginisang monggo piping hot as a starter soup or as an ulam with steamed white rice for a complete meal. Many households pair it with galunggong or other crispy fish to balance the soft texture of the stew.