Hello friends! April here from Relax Lang Mom!
Do you sometimes find yourself craving a comforting, satisfying stew but just don’t have a lot of time to spend in the kitchen? This week I have a recipe that is sure to spice up your suppers while soothing your souls – my very merry munggo magic with chorizo. I’ve got the perfect solution for an end of the week malaise – my Spicy Chorizo Munggo!
When life leaves you feeling frazzled and fried, a hearty, comforting stew can do wonders to relax your rattled nerves. This recipe combines two of my favorite things – mung beans for protein and fiber, and chorizo for fantastic flavor. The good news is it comes together pretty easily thanks to letting the mung beans soak overnight. That way, all the hard work is done while you sleep!
In the morning, it’s time to start cooking. Sautéing the garlic, onions and tomatoes is key to build that savory base. On my little island of Marinduque, we have an abundance of fresh ingredients which makes preparing this step a delight. The tomatoes here are just bursting with flavor.
Once those aromatics are soft and fragrant, it’s time to add the star of the show – the spicy chorizo. I like to buy the canned Purefoods chorizo fonline and slice it up into bite-sized pieces so they distribute their flavor well. Watching it sizzle and release its peppers and paprika goodness had my mouth watering!
Next, it’s time to add the mung beans and broth. I usually boil the munggo prior to cooking the stew so Im not worrying if the munggo is done or not. The simmering process is comforting to watch as the flavors all meld together. Be sure to season well with either fish sauce, salt and pepper – our local recipes always have boatloads of flavor.
Finally, right before serving I like to stir in some spinach or ampalaya leaves. Not only do they add nutrition, but they wilt down just perfectly into the stew. The colors are just vibrant.
Scoop this spicy chorizo munggo onto a bed of steaming rice and dig in. The flavors are sooo satisfying. I happned to have some Chashu Pork (Soy Pork) and that was an equally satisfying addition but traditionally, chicharons are added as toppings.
You’ll be shocked by how quick and easy it is to do this recipe!
I hope you’ll give this recipe a try. Let me know if you have any other questions! Be sure to subscribe to my newsletter below for more simple Filipino specialties. Mabuhay and happy cooking!
Ingredients
- 500 Grams Munggo Beans
- 1 Tbsp oil
- 3 medium Tomatoes, chopped
- 1 to 2 Large Chorizo, sliced
- 1 pork cubes
- 2 Tbsp Hot Sauce
- 2 cups Water
- 1 cup Sili Leaves
- Chicharon to garnish
Instructions
- Soak 500g munggo beans for at least 2 hours or overnight to soften.
- Boil munggo beans until soft
- In a pan, heat oil over medium. Saute onions and minced garlic until fragrant.
- Add chorizo sausage. Cook until meat is no longer pink.
- Add chopped tomatoes. Cook for 5 minutes until tomatoes are soft.
- Add 2 Tbsp hot sauce and and pork cubes. Cook for 1 more minute.
- Add boiled munggo along with 2 cups of water.
- Bring to a boil then reduce heat to low. Simmer about 5 minutes until taste are put together.
- Stir in Sili leaves. Taste and adjust seasoning as needed.
- Garnish with slices of meat or chicharon.
Notes
Hacks: Wasnt able to soak munggo overnight? Use an Instant Pot or pressure cooker to drastically reduce cooking time.
Tips: For extra spice, add more hot sauce to taste. For a thicker stew-like consistency, mash some of the beans against the pan walls as they cook.
Variations: For vegetarians, omit chorizo.
Pair with: Long rice, garlic rice or bread to soak up the flavors.
Leftovers: Refrigerate for 3-4 days or freeze for 2-3 months. Reheat on the stovetop or microwave until piping hot.
Nutrition: Munggo beans are high in protein, fiber and vitamins/minerals. Chorizo adds flavor and protein. Together, it makes a hearty and satisfying meal.
