Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Rind)

Although mung beans require an hour or so of boiling to soften, the actual sauteing and “putting” together of the soup takes a mere 10 to 15 minutes. This ginisang munggo soup recipe is a regular at my table as not only it is a nutritional powerhouse but at .89 cents a pack for dry beans (which can easily serve 12), it is also possibly the cheapest source of protein you can find.

Makes 6 servings

1 cup dry mung beans
5 to 6 cups water
1 pkg crispy pork rind (chicharon)
1 bunch spinach
1 onion, chopped
5 to 7 cloves garlic, minced
vegetable oil
salt and pepper

In a deep sauce pot, combine dry mung beans, 3 cloves garlic and water.
Boil beans until softened and green skin “splits”, adding more water as needed. Allow around 2 to 3 cups of water in the pot at all times.
In another deep sauce pot, heat vegetable oil. Saute onions and the rest of the garlic, until tender and aromatic.
Pour in softened, cooked mung beans with its broth. Allow to simmer, adding more water to desired level and consistency.
Add in chicharon or pork rind. Continue to simmer until crispy pork rinds soften and some of their natural oils has seeped into the broth.
Season with salt and pepper.
Add spinach leaves. Cover pot with lid and turn of heat, allowing steam from hot broth to cook spinach.
Serve hot paired with rice and fried fish, if desired.

TIPS:
1) If you prefer to make this with patis (fish sauce) in place of salt, add it after the onions and garlic have softened, continue to saute for 2 to 3 minutes to temper the “fishy” smell of the patis.
2) Compliment this mung bean soup with steamed rice and crunchy-fried sole fish!