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Philippine Mung Beans in Coconut Milk

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“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.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
  2. While the beans are cooking, saute the onions in the oil with salt.
  3. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
  4. Add the coconut milk and simmer for 5 more minutes.
  5. Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
  6. Remove from heat and serve (I like it with rice).

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