Linubihang Munggo is a creamy Bicol-style mung bean stew where coconut milk softens the beans and dilis adds a deep, savory bite.
1 hour 30 minutes · Serves 5
Ingredients for Linubihang Munggo
1 cup green mung beans
3 cups water, plus more as needed
3 cups coconut milk
1 cup coconut cream
1/2 cup dried anchovies (dilis)
1 large tomato, diced
6 cloves garlic, minced
1 onion, sliced
Fish sauce, to taste
Ground black pepper, to taste
How to cook Linubihang Munggo
1.Heat a pot over medium heat and saute the onion for about 2 minutes, then add the garlic and tomato and cook until the tomato collapses and becomes soft.
2.Add the mung beans, dried anchovies, water, and coconut milk. Bring to a boil, then lower the heat, cover partly, and simmer for 45 to 60 minutes, stirring occasionally, until the beans are very soft and starting to break down; add a little water if the mixture gets too thick before the beans are tender.
3.Pour in the coconut cream and simmer gently for 5 minutes more, keeping the heat low so the coconut does not scorch.
4.Season with fish sauce and black pepper, then serve hot with rice.
