Monggo guisado

Most establishments and offices are closed today in observance Holy Week. Some take this time to practice their faith, some others take the chance for some relaxation. My friends are all either going off to the church, or off to this island or that, off to the beach, off to some vacation or something. Me, I'm off to the kitchen to prepare another meal for the fam.

And since it's a Friday, it's about time to have monggo for lunch. And to somehow observe the lenten season, I removed meat from the recipe.

Ingredients

Galunggong (Tinapa)
Hibe
Monggo beans
Tomatoes
Onion
Garlic
Water
salt & pepper
Malunggay powder (usually people use Ampalaya leaves)

Pre-preparations

Monggo beans - Soak the beams overnight or at least a couple of hours before boiling them. This way ypu won't need that much time boiling time.

Tinapa - Fry them then debone and cut, mince, tear them apart, whatever. Just turn them into small pieces so it's easier to sautee them in the pan.

Directions for cooking

1. Boil monggo until they are completely cooked. Do not remove from the pot. Set aside.
2. On a heated pan, sautee onions, garlic and tomatoes.
3. When the tomatoes are completely soft, add the hibe.
4. Add in the tinapa.
5. Pour in the sauteed ingredients into the pot with the boiled monggo beans.
6. Stir until the flavors mix well together. Add salt & peper to taste.
7. Simmer for a few minutes.

Serve warm and best topped on rice.