Philippine Mung Beans in Coconut Milk
From: Aunt Cookie

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

SERVES 6

• 1 1/2 cups dried mung beans
• 1-1 1/2 cup onion, finely chopped
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 2 tablespoons fresh gingerroot, peeled and finely minced
• 1-2 small fresh chili peppers, minced
• 5-6 garlic cloves, minced
• 14 ounces coconut milk
• 1 tablespoon soy sauce
• 2 cups finely chopped chard leaves

Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.

While the beans are cooking, saute the onions in the oil with salt.

When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.

Add the coconut milk and simmer for 5 more minutes.

Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.

Remove from heat and serve (I like it with rice).