Filipino Mongo (Semi-Veggie Stew) w/Rice

On Monday, I was perusing the International aisle in our local base commissary (Ft. Meade if anyone is familiar) and came across a package of "Quality Mung Beans". Really, the package did specify that these were of "quality". Memories and emotions ran high of my mom's cooking and how much we all loved her Mongo (Mung Bean Filipino stew).

Come to today, Thursday, it's now 9:16AM and I have half of the package of "Quality Mung Beans" soaking on the stove. From online recipes, they say to soak for 4 hours- I want to eat around 2, so I figured I'd start early. Another thing I can prep is the frozen spinach that I'm gonna add to it. This dish is served over white jasamine rice (and lots of it is cooked in this house). Might as well get some sort of nutritional value in there. Other num nummy goodness that goes into the stew is a lil' pan fried PORK, onions, garlic, and the oh so famous Patis- aka fish sauce. I could do without the pork since I'm trying not to eat 4 legged animals, but I already have chops in the fridge, thawed, and I hate wasting food. So, I'm just cookin' a little of that for flavor.

I've been tempted to throw these beans in a crockpot to get them going, but perhaps patience, in this case, is a virtue.

It's now 4:52PM and I finished cooking my Mongo. I had a few casualties in the kitchen. #1 being the Pork chops. Had to throw those out. Didn't want to get anyone the funny tummy time. #2my bamboo cutting board. It called it quits.

Without the pork, the recipe had to change a bit. And with what better than Turkey Hot Dogs! Us Filipinos like hot dogs in our spaghetti. So, why the heck not??

Other contributors to this recipe are onions, garlic, salt, pepper, fish sauce, garlic powder, and spinach.

Here's everything sauteed together. Then it's all added to the pot with the mung beans that have been soaked for 4 hours (okay it was really 7 hours since I took the kids to the beach) and then boiled for 20 minutes.