Double Protein Ginisang Monggo

My bf's first love in the PH --besides me-- is Vegetarian Chicharon. Marty's or Mang Juan's, they're both good in his eyes though he likes the latter better. After 3 years, I only came to acknowledge how good the green Mang Juan is as I usually stuck to the Chick'n Skin variety (that has a new vinegar flavor that tastes like adobong manok). It's a good substitute for the pork rinds now that I tend to have headaches after eating fatty foods and that bf is simply vegetarian.

In this Ginisang Monggo version, the addition of shrimp paste help gives it a savory boost (just omit if you're allergic to it) and vegetarian chicharon for additional texture that regular pork chicharon usually provides. Also, these chicharon are made with peas-- a great protein source like the main ingredient, Monggo. I don't usually eat this because some people tend to add too much water and the whole thing becomes soupy and mushy but the one I made in this recipe was PERF.

Serves 5 people, about P16.00 per serving

Ingredients:

250g Dried Monggo Beans (P22.00)

1pc chicken cube (P5.00)

2pcs native tomatoes, seeded and diced (P6.00)

1/2 onion, sliced (P3.00)

3 cloves garlic (P3.00)

50g/2tbsp sauteed shrimp paste (spicy would be nice) (P15.00)

2 tbsp oil (P2.50)

1/2 cup of malunggay/ampalaya/camote leaves (P10.00)

1 small pack 26g Vegetarian Chicharon (P6.00)

1. Pre-cook the monggo by boiling it in half a liter of water and chicken cube (the beans will more than double its size so cook in same volume of water or more). It takes about 45 minutes to an hour to soften up but not too mushy. The cube has enough salt and seasoning in it to flavor the beans and prevent the dish from being bland.

2. In a pan, saute onions, tomatoes and garlic. Once everything has softened up, add your shrimp paste.

3. Mix in the pre-cooked monggo beans along with the cooking liquid and stir thoroughly.

4. Simmer for about 5-8 minutes, depending on how soft you cooked the beans initially and if you would like to let some of the liquid evaporate. If needed, add more liquid to simmer.

5. Add in your leaves and chicharon, simmer for another 5 minutes and serve with rice. Or idk, eat it on its own.

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