Ingredients:
2 cups whole mung beans, picked over, washed, and drained
4 cups water
4 garlic cloves, finely minced
2 chilies, finely chopped ( seeds removed, if desired)
1/2 onions, finely chopped
2 tablespoons olive oil
3 cups chicken stock
2 cups cooked ham, diced
10 ounces frozen spinach ( thawing is not necessary)
salt and pepper, to taste ( I don’t find it needs any)
Tabasco sauce, passed at table (optional)
Directions:
Place beans in a large pot and add 4 cups water; bring to a boil.
Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
Season with salt and pepper, if desired, and serve.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.