BEANS IDEAS

CHICKEN MONGO


Ingredients:

• 1/2  kg Chicken (bony parts; legs and wings)
• 1 cup mongo beans ( soak in water a day before cooking this recipe)
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 1/2 thumb size ginger, minced
• 2 tbsp Bertolli Classic Olive Oil
• 1 tbsp fish sauce
• Salt and pepper

Preparation:

1. Clean the mongo beans, take out the skin or peel of the beans by rinsing in running water. Then boil in 2 cups of water for 5 minutes or until tender soft.
2. Stir fry onion, garlic and ginger in Bertolli Classic Olive oil until slightly golden brown, add  fish sauce, stir in a few seconds then add the Chicken. Stir in for a minute or two, then add the boiled mongo beans. Simmer until the chicken is cooked. Sprinkle salt and pepper to taste.
3. Serve with white rice and some finger pepper pickles.

MONGO BEANS SOUP

Ingredients:

• 2 cups mongo beans
• 1/4 kg chicken fillet, cut into small pieces or pork fillet is good too
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 thumb size ginger, minced
• 3 tbsp  fish sauce
• black pepper
• 1 bunch of green pechay
• A sprinkle of Mc Cormick dry oregano

Preparation:

1. Rinse the mongo beans well, then boil with 5 cups of water. When the skin or peel of the beans starts to float, take them out slowly, do it until most of the peel are gone. 
2. Mean while, stir fry the onion, garlic and ginger in olive oil until slightly golden brown. Stir in the chicken or pork fillet until meat becomes slightlyy golden brown. Add  fish sauce.
3. Stir in boiled mongo beans. Simmer for 15 minutes then add green pechay. Spinkle some oregano.
4. Serves 6-8 cups.

RED BEANS VERMICELLI

Ingredients:

• 1 cup dry red beans ( for quick cooking, use canned red beans)
• 1/2 kg pork fillet, cut into small pieces
• 2 tsp Bertolli Classic olive oil
• 1 medium onion
• 3 cloves garlic
• 200 grams vermicelli
• salt and pepper
• dry oregano

Preparation:

1. Boil the red beans until soft.
2. Soak the Vermicelli in tap water.
3. Simmer the pork fillet in a 1/4 cup of water. When the water is completely gone, add  olive oil. Stir-in the onion and  garlic, until slightly golden brown.
4. Stir in the boiled red beans, add 2 cups of water then simmer for 15 minutes.
5. Stir in the  vermicelli, simmer for 3 minutes, add salt and pepper to taste and a sprinkle dry oregano.