20 Delicious Mongo Recipes for Every Occasion

Savory, sweet, or somewhere in between, mongo beans are the unsung heroes of the kitchen, ready to transform your meals from mundane to magnificent. Whether you’re whipping up a quick weeknight dinner or crafting a cozy comfort dish for the weekend, our roundup of 20 delicious mongo recipes has something for every occasion. Dive in and discover how versatile and delightful these little legumes can be!

Mongo Guisado with Pork and Shrimp

Every home cook needs a hearty, flavorful dish like Mongo Guisado with Pork and Shrimp in their repertoire. Easy to make and packed with protein, it’s a comforting meal that brings warmth to any table.

Ingredients

• 1 lb pork shoulder, cut into bite-sized pieces
• 1/2 lb fresh shrimp, peeled and deveined
• 2 cups fresh mung beans (mongo), washed
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tbsp rich extra virgin olive oil
• 4 cups chicken broth, homemade preferred
• 1 tbsp fish sauce
• 1 tsp finely ground black pepper
• 2 cups spinach leaves, tightly packed

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add garlic and onion, sauté until fragrant and translucent, about 2 minutes.
3. Add pork pieces, browning on all sides for 5 minutes to develop flavor.
4. Pour in chicken broth and bring to a boil, then reduce heat to simmer for 20 minutes until pork is tender.
5. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Stir in mung beans, cover, and cook for 15 minutes until beans are soft.
7. Add shrimp, fish sauce, and black pepper, cooking for another 5 minutes until shrimp turns pink.
8. Tip: Do not overcook the shrimp to keep them tender and juicy.
9. Fold in spinach leaves until just wilted, about 1 minute.
10. Tip: Taste and adjust seasoning with more fish sauce if needed before serving.

Finished Mongo Guisado boasts a creamy texture from the beans, with the pork and shrimp adding depth. For a twist, serve it over steamed rice or with a side of crusty bread to soak up the flavorful broth.

Ginisang Mongo with Ampalaya

You’ve probably heard of Ginisang Mongo, but adding ampalaya brings a delightful bitterness that balances the dish’s earthiness. This version is straightforward, packed with nutrients, and deeply satisfying.

Ingredients

– 1 cup dried mung beans, rinsed and picked over
– 2 cups water
– 2 tablespoons virgin coconut oil
– 3 cloves garlic, minced
– 1 medium onion, finely chopped
– 1 large tomato, diced
– 1 medium ampalaya (bitter melon), seeded and thinly sliced
– 1 teaspoon fish sauce
– 2 cups spinach leaves, tightly packed
– 1 cup cooked shrimp, peeled and deveined
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Soak the mung beans in water for 1 hour, then drain.
2. In a pot, boil the mung beans in 2 cups water over medium heat for 30 minutes or until tender. Skim off any foam.
3. Heat coconut oil in a pan over medium heat. Sauté garlic until golden, about 1 minute.
4. Add onion and tomato, cooking until the onion is translucent, about 3 minutes.
5. Stir in the ampalaya, cooking for 2 minutes to slightly soften.
6. Mix in the cooked mung beans, fish sauce, and black pepper. Simmer for 5 minutes.
7. Fold in the spinach and shrimp, cooking just until the spinach wilts, about 2 minutes.
8. Serve hot. Tip: For less bitterness, soak ampalaya slices in salted water for 10 minutes before cooking. Tip: Enhance flavor by adding a splash of coconut milk at the end. Tip: Ensure shrimp is fully cooked by looking for a pink color and opaque texture.
Layers of texture from the creamy beans to the crisp ampalaya make every bite interesting. The shrimp adds a sweet contrast to the dish’s inherent bitterness.

Mongo Soup with Spinach and Corn

Tasty, comforting, and packed with nutrients, this Mongo Soup with Spinach and Corn is a hearty dish perfect for any season. It combines simple ingredients for a flavorful meal that’s ready in no time.

Ingredients

– 1 cup dried mongo beans, soaked overnight and drained
– 2 tbsp rich extra virgin olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken broth, low-sodium and high-quality
– 1 cup fresh spinach leaves, tightly packed
– 1 cup sweet corn kernels, freshly cut from the cob
– 1 tsp finely ground black pepper
– 1 tsp sea salt
– 1 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Stir in the soaked mongo beans, coating them well with the onion and garlic mixture.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 30 minutes until the beans are tender.
5. Add the spinach and corn, stirring until the spinach wilts and the corn is heated through, about 5 minutes.
6. Season with black pepper, sea salt, and lemon juice, adjusting to taste.
7. Remove from heat and let stand for 5 minutes to allow flavors to meld.
Tip: For a creamier texture, blend half the soup before adding the spinach and corn.
Tip: Always taste and adjust seasoning after adding the lemon juice, as it can brighten the flavors significantly.
Tip: Fresh corn adds a sweet crunch, but frozen corn can be a convenient substitute without much flavor loss.
Rich in texture and flavor, this soup offers a delightful contrast between the creamy beans and the crisp vegetables. Serve with a drizzle of olive oil and a sprinkle of black pepper for an extra touch of elegance.

Mongo con Lechon Kawali

Crisp, golden lechon kawali meets tender mongo beans in this hearty Filipino classic. Perfect for a comforting meal any day of the week.

Ingredients

– 1 lb pork belly, cut into 2-inch chunks (for crispy lechon kawali)
– 1 cup dried mongo beans, rinsed and sorted
– 4 cups water (for boiling mongo beans)
– 2 tbsp vegetable oil (for frying)
– 3 cloves garlic, minced (for aromatic base)
– 1 medium onion, diced (for sweetness)
– 1 tbsp fish sauce (for umami depth)
– 1/2 tsp ground black pepper (for spice)
– 2 cups spinach leaves, fresh and loosely packed (for color and texture)
– 1 cup pork broth, rich and homemade (for flavor)

Instructions

1. In a large pot, boil 4 cups of water over high heat. Add 1 cup dried mongo beans. Reduce heat to medium, cover, and simmer for 45 minutes until beans are tender. Tip: Skim off any foam that forms on top for clearer broth.
2. While beans cook, season 1 lb pork belly chunks with salt. In a deep fryer or large pot, heat 2 tbsp vegetable oil to 375°F. Fry pork in batches until golden brown and crispy, about 10 minutes per batch. Drain on paper towels. Tip: Keep oil temperature steady to ensure even cooking.
3. In a separate pan, sauté 3 cloves minced garlic and 1 diced onion in 1 tbsp of the frying oil until translucent. Add to the cooked mongo beans.
4. Stir in 1 tbsp fish sauce and 1/2 tsp ground black pepper into the bean mixture. Simmer for 5 minutes to blend flavors.
5. Add 2 cups fresh spinach leaves and 1 cup pork broth. Cook just until spinach wilts, about 2 minutes.
6. Serve the mongo beans topped with crispy lechon kawali pieces. The contrast of creamy beans and crunchy pork is irresistible. Garnish with extra spinach for a fresh touch.

Mongo Salad with Tuna and Eggs

Ready to whip up a refreshing and protein-packed meal? This Mongo Salad with Tuna and Eggs is a breeze to make and delivers on flavor.

Ingredients

• 1 cup crisp mongo beans, soaked overnight
• 2 cans high-quality tuna in water, drained
• 3 farm-fresh eggs, hard-boiled and sliced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Drain the soaked mongo beans and rinse under cold water. Tip: Soaking reduces cooking time and improves digestibility.
2. In a pot, cover the beans with water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes until tender. Tip: Skim off any foam for a clearer broth.
3. Drain the beans and let them cool to room temperature.
4. In a large bowl, flake the drained tuna and add the cooled mongo beans.
5. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Tip: Adjust lemon juice to brighten the flavors to your liking.
6. Gently toss to combine all ingredients.
7. Arrange the sliced eggs on top before serving.

Crunchy mongo beans pair beautifully with the tender tuna and creamy eggs. Serve chilled for a refreshing summer dish or pack it for a hearty lunch.

Mongo and Coconut Milk Stew

Great for a cozy night in, this Mongo and Coconut Milk Stew combines simplicity with deep flavors. Get ready to enjoy a hearty dish that’s both comforting and easy to make.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 2 cups rich coconut milk
• 1 tbsp fragrant garlic, minced
• 1 medium onion, finely chopped
• 2 tbsp golden cooking oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups fresh spinach leaves

Instructions

1. Heat golden cooking oil in a large pot over medium heat until shimmering.
2. Add finely chopped onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Drain soaked mongo beans and add to the pot. Stir to coat with oil.
4. Pour in rich coconut milk, ensuring beans are fully submerged. Bring to a gentle boil.
5. Reduce heat to low. Cover and simmer for 45 minutes, or until beans are tender.
6. Season with sea salt and finely ground black pepper. Stir well.
7. Add fresh spinach leaves. Cook until just wilted, about 2 minutes.
8. Remove from heat. Let stand for 5 minutes to thicken slightly.

Unbelievably creamy with a slight chew from the beans, this stew pairs wonderfully with steamed rice. For an extra kick, serve with a side of spicy chili paste.

Crispy Mongo Tokwa’t Baboy

Every bite of this dish offers a perfect crunch and savory depth, making it a must-try for anyone craving Filipino street food at home.

Ingredients

• 1 cup firm tofu, cubed and pressed dry
• 1/2 lb pork belly, sliced into thin strips
• 1/4 cup soy sauce, rich and dark
• 2 tbsp vinegar, sharp and tangy
• 3 cloves garlic, minced finely
• 1/2 tsp black pepper, freshly ground
• 1 cup cooking oil, for deep frying
• 1/2 cup water, for simmering

Instructions

1. Heat oil in a deep pan over medium heat until it reaches 350°F.
2. Fry tofu cubes in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.
3. In the same oil, fry pork belly strips until crispy and golden, about 5-6 minutes. Drain alongside tofu.
4. In a separate pan, sauté minced garlic until fragrant, about 30 seconds.
5. Add soy sauce, vinegar, water, and black pepper to the garlic. Bring to a simmer.
6. Add crispy tofu and pork belly to the sauce. Toss gently to coat evenly.
7. Simmer for 2 minutes to allow flavors to meld, then remove from heat.

Just serve this dish hot over steamed rice for a satisfying meal. The contrast between the crispy tofu and pork with the savory sauce is unforgettable. For an extra kick, sprinkle with chopped green onions or chili flakes before serving.

Mongo with Dried Fish and Alugbati

Mongo with dried fish and alugbati brings a hearty, savory flavor to your table, perfect for a comforting meal.

Ingredients

• 1 cup mongo beans, soaked overnight
• 1/2 cup dried fish, flaked and cleaned
• 2 cups alugbati leaves, fresh and tender
• 1 tbsp garlic, minced
• 1 tbsp ginger, finely sliced
• 1 medium onion, diced
• 2 tbsp cooking oil, preferably coconut for aroma
• 4 cups water
• 1 tsp salt, or to taste

Instructions

1. Heat 2 tbsp coconut oil in a pot over medium heat until shimmering.
2. Sauté 1 tbsp minced garlic, 1 tbsp sliced ginger, and 1 diced onion until fragrant and translucent, about 2 minutes.
3. Add 1/2 cup flaked dried fish. Cook for 3 minutes, stirring occasionally to prevent sticking.
4. Drain 1 cup soaked mongo beans and add to the pot. Stir to combine with the aromatics.
5. Pour in 4 cups water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes or until beans are tender.
6. Add 2 cups fresh alugbati leaves. Cook for another 5 minutes until leaves are wilted but vibrant green.
7. Season with 1 tsp salt. Adjust according to preference, but the dried fish already adds saltiness.

One bite reveals the creamy texture of mongo beans against the salty punch of dried fish, with alugbati adding a slight earthiness. Serve hot over steamed rice for a fulfilling meal.

Mongo and Malunggay Pancakes

Delight in the unique blend of flavors with these Mongo and Malunggay Pancakes, a nutritious twist on a breakfast favorite.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp salt, to enhance flavors
• 1 cup fresh mongo beans, cooked until tender
• 1/2 cup malunggay leaves, finely chopped for a vibrant green hue
• 1 large farm-fresh egg, beaten
• 3/4 cup whole milk, for richness
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp vegetable oil, for greasing the pan

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
2. Add the cooked mongo beans and chopped malunggay leaves to the dry ingredients, mixing gently to distribute evenly.
3. In another bowl, combine the beaten egg, whole milk, and melted butter, stirring until well blended.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the pancakes tender.
5. Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
8. Repeat with the remaining batter, greasing the skillet as needed.

Whisk these pancakes to the table for a meal that’s as nutritious as it is delicious. The tender mongo beans add a satisfying texture, while the malunggay leaves offer a fresh, slightly earthy flavor. Serve with a drizzle of honey or a dollop of yogurt for an extra touch of sweetness or tang.

Mongo Adobo with Chicken

Absolutely everyone loves a hearty, flavorful dish that’s easy to make. Mongo Adobo with Chicken combines tender chicken and mung beans in a savory, slightly tangy sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup dried mung beans, rinsed and drained
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 cup chicken broth
• 2 tbsp cooking oil
• 1 tsp freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat cooking oil in a large pot over medium heat until shimmering.
2. Add minced garlic and chopped onion. Sauté until fragrant and translucent, about 2 minutes.
3. Add chicken pieces. Cook until lightly browned, about 5 minutes, stirring occasionally.
4. Stir in soy sauce, vinegar, and black pepper. Mix well to coat the chicken.
5. Add rinsed mung beans, chicken broth, and bay leaf. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 30 minutes, or until mung beans are tender and chicken is cooked through.
7. Remove bay leaf before serving. Tip: For a thicker sauce, uncover and simmer for an additional 5 minutes.

Kick back and enjoy the tender chicken and creamy mung beans in this dish. Serve over steamed rice for a complete meal that’s both satisfying and nutritious.

Mongo and Squash in Coconut Cream

Every home cook needs a go-to comfort dish that’s both hearty and easy to whip up. This Mongo and Squash in Coconut Cream is just that—a creamy, savory stew that’s perfect for any day.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 2 cups kabocha squash, cubed into 1-inch pieces
• 1 can (13.5 oz) coconut cream, rich and velvety
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp fish sauce, robust and salty
• 1 cup spinach leaves, fresh and tender
• 2 cups water, filtered
• 1 tbsp cooking oil, neutral-flavored

Instructions

1. Heat oil in a large pot over medium heat until shimmering.
2. Sauté garlic and ginger until fragrant, about 30 seconds.
3. Add soaked mongo beans and water, bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes until beans are tender.
5. Stir in squash cubes and coconut cream, simmer uncovered for 15 minutes until squash is fork-tender.
6. Season with fish sauce, adjust to preference.
7. Fold in spinach leaves until just wilted, about 1 minute.

Nowhere does comfort food get better than this—creamy coconut melds with the earthy mongo and sweet squash for a dish that’s as nutritious as it is delicious. Serve over steamed rice or with crusty bread to soak up the sauce.

Mongo with Tinapa and Mustasa Leaves

Rustic and hearty, this dish combines the smoky depth of tinapa with the peppery bite of mustasa leaves, all tied together with tender mongo beans.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 1 cup smoked tinapa (smoked fish), flaked
• 2 cups fresh mustasa leaves, roughly torn
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp rich extra virgin olive oil
• 4 cups water
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add garlic and onion. Sauté until translucent, about 2 minutes.
3. Drain soaked mongo beans and add to the pot. Stir to coat with oil.
4. Pour in water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes or until beans are tender.
5. Add tinapa, mustasa leaves, black pepper, and salt. Stir gently to combine.
6. Cover and simmer for another 10 minutes, allowing flavors to meld.
7. Tip: For a thicker consistency, mash some beans against the pot’s side.
8. Tip: Adjust saltiness by rinsing tinapa before flaking if it’s too salty.
9. Tip: Add a splash of water if the mixture becomes too dry during cooking.

Oozing with umami, this dish offers a delightful contrast between the creamy mongo and the smoky, salty tinapa. Serve it over steamed rice or with a side of crusty bread to soak up the flavorful broth.

Mongo and Longganisa Fried Rice

Rustle up a quick, flavorful meal with this Mongo and Longganisa Fried Rice, perfect for using up leftovers or whipping up something satisfying in minutes.

Ingredients

• 2 cups day-old jasmine rice, grains separated
• 1/2 cup sliced longganisa, casing removed
• 1/2 cup mongo sprouts, fresh and crunchy
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup diced red bell pepper, sweet and vibrant
• 2 farm-fresh eggs, beaten
• 1 tbsp soy sauce, dark and savory
• 1/2 tsp finely ground black pepper

Instructions

1. Heat olive oil in a large wok or skillet over medium-high heat until shimmering.
2. Add longganisa, breaking it apart with a spatula. Cook until browned and crispy, about 5 minutes.
3. Push longganisa to one side. Add garlic and red bell pepper to the empty space. Sauté until fragrant, about 30 seconds.
4. Mix everything together. Add rice, spreading it evenly. Let it sit for 1 minute to crisp up slightly.
5. Push rice to the sides, pour beaten eggs in the center. Scramble until just set, then mix into the rice.
6. Stir in mongo sprouts, soy sauce, and black pepper. Cook for another 2 minutes, stirring constantly.
7. Remove from heat. Serve immediately for the best texture.

Enjoy the contrasting textures of crispy longganisa and tender mongo sprouts against the fluffy rice. For an extra kick, drizzle with chili oil before serving.

Mongo with Gata and Kalabasa

Unearth the comforting flavors of the Philippines with this hearty dish combining tender mongo beans, creamy coconut milk, and sweet kalabasa.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 2 cups kalabasa (kabocha squash), cubed into 1-inch pieces
• 1 can (13.5 oz) rich coconut milk
• 1 tbsp freshly minced garlic
• 1 medium onion, finely chopped
• 2 tbsp vibrant green spinach leaves
• 1 tbsp golden cooking oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Drain the soaked mongo beans and rinse under cold water.
2. In a large pot, heat the golden cooking oil over medium heat until shimmering.
3. Sauté the finely chopped onion and freshly minced garlic until translucent, about 2 minutes.
4. Add the drained mongo beans to the pot and stir to coat with the onion and garlic mixture.
5. Pour in enough water to cover the beans by 2 inches, then bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes or until the beans are tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
7. Add the cubed kalabasa and rich coconut milk to the pot, stirring gently to combine.
8. Season with fine sea salt and freshly ground black pepper, then simmer uncovered for another 15 minutes or until the kalabasa is fork-tender. Tip: Stir occasionally to prevent the coconut milk from curdling.
9. Fold in the vibrant green spinach leaves and cook for an additional 2 minutes until just wilted. Tip: Add the spinach at the last minute to retain its bright color and nutrients.

Delight in the creamy texture and harmonious blend of flavors, perfect when served over steamed rice or with a side of crispy fried fish for contrast.

Mongo and Egg Omelette

Dive into a hearty breakfast with this Mongo and Egg Omelette, a simple yet flavorful dish that packs a protein punch.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 3 farm-fresh eggs
• 1/2 cup finely chopped mongo beans, pre-soaked
• 1/4 cup diced yellow onion
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a non-stick skillet over medium heat (350°F).
2. Add 1/4 cup diced yellow onion to the skillet. Sauté until translucent, about 2 minutes.
3. Stir in 1/2 cup finely chopped mongo beans. Cook for 3 minutes, stirring occasionally.
4. Whisk 3 farm-fresh eggs in a bowl with 1/4 tsp sea salt and 1/4 tsp finely ground black pepper until fully blended.
5. Pour the egg mixture over the sautéed mongo and onions in the skillet. Tip: Tilt the skillet to ensure even distribution.
6. Cook on medium-low heat (300°F) for 2 minutes without stirring, allowing the edges to set.
7. Gently lift the edges of the omelette with a spatula, letting the uncooked eggs flow underneath. Tip: Do this carefully to maintain the omelette’s structure.
8. Once the top is mostly set but still slightly runny, fold the omelette in half with the spatula. Tip: A slight jiggle in the center ensures a moist interior.
9. Cook for another minute, then slide onto a plate.

Zesty and satisfying, this omelette boasts a creamy interior with a slight crunch from the mongo. Serve with a side of toasted sourdough for a complete meal.

Mongo with Bangus Belly and Sitaw

Kickstart your meal with this hearty Filipino dish combining tender mongo beans, succulent bangus belly, and crisp sitaw for a comforting bowl.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 1 lb bangus belly, cut into 2-inch pieces
• 2 cups sitaw (yardlong beans), cut into 2-inch lengths
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp rich extra virgin olive oil
• 4 cups water
• 1 tbsp fish sauce
• 1/2 tsp finely ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
3. Add bangus belly pieces, searing each side until lightly browned, approximately 3 minutes per side.
4. Pour in water and bring to a rolling boil.
5. Drain soaked mongo beans and add to the pot. Reduce heat to low, cover, and simmer for 30 minutes until beans are tender.
6. Stir in sitaw and cook for an additional 5 minutes until beans are crisp-tender.
7. Season with fish sauce and black pepper, stirring gently to combine.
8. Simmer uncovered for 2 more minutes to allow flavors to meld.

Yield a dish where the mongo beans are creamy, the bangus belly is flaky, and the sitaw adds a fresh crunch. Serve over steamed rice or with a side of pickled vegetables for contrast.

Mongo and Kamote Tops Soup

Vibrant and hearty, this Mongo and Kamote Tops Soup brings a comforting blend of flavors and textures to your table. Perfect for any season, it’s a simple yet satisfying dish that highlights the natural goodness of its ingredients.

Ingredients

• 2 cups fresh mongo beans, rinsed and drained
• 1 cup kamote tops, chopped
• 1 tbsp rich extra virgin olive oil
• 4 cups homemade chicken stock, simmered to perfection
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and diced onion. Sauté until fragrant and translucent, about 2 minutes.
3. Stir in the mongo beans and chicken stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes or until the beans are tender.
4. Add the chopped kamote tops, black pepper, and sea salt. Cook for an additional 5 minutes until the greens are wilted but still vibrant.
5. Adjust seasoning if necessary, then remove from heat. Tip: For a creamier texture, mash some of the beans against the side of the pot before serving.
6. Serve hot. Tip: Garnish with a drizzle of olive oil and a sprinkle of black pepper for extra flavor.
7. Tip: Pair with crusty bread or steamed rice for a more filling meal.

The soup boasts a velvety texture with the mongo beans lending a creamy base, while the kamote tops add a slight bitterness that balances the dish. Enjoy it as a light dinner or a nourishing lunch, perhaps with a side of pickled vegetables for contrast.

Mongo with Chicharon and Kangkong

Just when you thought comfort food couldn’t get any better, here’s a dish that combines creamy mongo beans with crispy chicharon and fresh kangkong for a texture-packed meal.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 4 cups water
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 cups kangkong leaves, washed and trimmed
• 1 cup crispy chicharon, crushed
• 1 tsp finely ground black pepper
• 1 tsp salt

Instructions

1. Drain the soaked mongo beans and rinse under cold water.
2. In a large pot, bring 4 cups of water to a boil over high heat.
3. Add the mongo beans to the boiling water, reduce heat to medium, and simmer for 45 minutes or until tender. Tip: Skim off any foam that forms on the surface for a clearer broth.
4. While the beans cook, heat olive oil in a pan over medium heat. Sauté garlic and onion until translucent, about 3 minutes.
5. Add the sautéed garlic and onion to the pot with the mongo beans. Stir well.
6. Season with salt and black pepper. Simmer for another 10 minutes to blend the flavors.
7. Add the kangkong leaves to the pot, stirring gently until just wilted, about 2 minutes. Tip: Overcooking the kangkong will make it lose its vibrant green color.
8. Turn off the heat and let the dish sit for 5 minutes to allow the flavors to meld.
9. Serve hot, topped with crushed chicharon for added crunch. Tip: For an extra kick, serve with a side of spicy vinegar.

Zesty and hearty, this dish offers a delightful contrast between the creamy beans and the crispy chicharon. Perfect for a rainy day or when you’re craving something uniquely satisfying.

Mongo and Sardines in Tomato Sauce

Dive into a hearty dish that combines the earthy flavors of mongo beans with the rich taste of sardines, all simmered in a tangy tomato sauce. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 2 cans sardines in tomato sauce, preferably in rich, savory tomato sauce
• 2 tbsp extra virgin olive oil, for a fruity depth
• 1 medium onion, finely chopped for a sweet base
• 3 cloves garlic, minced for a pungent kick
• 1 tsp finely ground black pepper, for heat
• 1 cup water, to adjust consistency

Instructions

1. Drain the soaked mongo beans and rinse under cold water. Tip: Soaking reduces cooking time and makes beans easier to digest.
2. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
3. Add the mongo beans to the pan. Stir to coat with the onion and garlic mixture.
4. Pour in the sardines with their tomato sauce and water. Stir gently to combine without breaking the sardines.
5. Bring to a simmer, then lower the heat. Cover and cook for 20 minutes, or until beans are tender. Tip: Stir occasionally to prevent sticking.
6. Season with black pepper. Simmer uncovered for another 5 minutes to thicken the sauce. Tip: Adjust water if the sauce is too thick.

Enjoy the creamy texture of the mongo beans against the flaky sardines, all enveloped in a vibrant tomato sauce. Serve over steamed rice or with crusty bread to soak up the sauce.

Mongo with Tofu and Bagoong

Packed with bold flavors, this dish combines tender mongo beans, crispy tofu, and savory bagoong for a hearty meal. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

– 1 cup dried mongo beans, soaked overnight and drained
– 1 block firm tofu, pressed and cubed
– 2 tbsp bagoong (shrimp paste)
– 1 tbsp garlic, minced
– 1 tbsp ginger, grated
– 2 cups water
– 1 tbsp vegetable oil
– 1/2 tsp ground black pepper

Instructions

1. Heat vegetable oil in a large pan over medium heat until shimmering.
2. Add cubed tofu and cook until all sides are golden brown, about 5 minutes. Remove and set aside.
3. In the same pan, sauté minced garlic and grated ginger until fragrant, about 30 seconds.
4. Add soaked mongo beans and bagoong, stirring to combine.
5. Pour in water and bring to a boil, then reduce heat to low.
6. Simmer for 20 minutes or until beans are tender, stirring occasionally.
7. Return tofu to the pan and sprinkle with ground black pepper, stirring gently to mix.
8. Cook for another 5 minutes to let flavors meld.
9. Tip: Pressing tofu removes excess water, ensuring a crispier texture.
10. Tip: Soaking mongo beans overnight reduces cooking time significantly.
11. Tip: Adjust the amount of bagoong based on your preference for saltiness.
Just right for those who love a dish with a mix of textures and a punch of umami. Serve it over steamed rice or with a side of pickled vegetables for an extra tang.

Conclusion

Unquestionably, this roundup of 20 mongo recipes is a treasure trove for every home cook looking to spice up their meal routine. From quick weeknight dinners to special occasion feasts, there’s something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!