Monggo with Tuyo (Mung Beans with Salted Fish)

Ingredients for Monggo with Tuyo (Mung Beans with Salted Fish)

• 2 cups mung beans (monggo)
• 6 bottled tuyo or fried tuyo, heads removed
• 2 cups malunggay leaves
• 2–3 tbsp fish sauce (patis)
• 1 tbsp garlic, minced
• 6 cups water, plus more as needed
• Ground black pepper, to taste
• 1 medium yellow onion, sliced
• 2 medium plum tomatoes, diced
• 3 tbsp cooking oil

How to cook Monggo with Tuyo (Mung Beans with Salted Fish)

1. 1.Bring 5 cups water to a boil. Add monggo, cover, and cook over low-medium heat until soft and most liquid is absorbed.
2. 2.Heat oil in a large pot and sauté onion, tomato, and garlic until onion softens.
3. 3.Add tuyo and cook for 1 minute.
4. 4.Stir in cooked monggo, malunggay, fish sauce, and remaining 1 cup water.
5. 5.Cook uncovered 3–7 minutes, adding water if desired for a looser stew.
6. 6.Season with black pepper and serve hot.