lunch · dinner · Filipino-inspired
Filipino-Inspired Mung Bean & Tomato Stew
A dairy-free mung bean stew with tomato, garlic, ginger, and spinach.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1½ cups mung bean, rinsed
- 14½ oz tomato
- 5 cups spinach
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 6 cups vegetable broth
- 1 tbsp olive oil
- ¾ tsp salt
Equipment
Large pot
How to make it
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes. Add the garlic and ginger and cook for 30 seconds.
- 2
Add the mung beans, tomatoes, broth, and salt. Bring to a boil, reduce to a simmer, and cook partially covered for 32 to 38 minutes until the beans are tender.
- 3
Fold in the spinach and cook for 2 minutes until wilted.
Storage & leftovers
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat to a simmer, adding broth if needed.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
