May 13, 2004
Mung Beans or Black Eyed Peas and Greens
1 1/2 cups beans or black eyed peas, cleaned and washed. Soaking is optional, as these beans cook quickly. We are using the black eyed peas. Bring to a boil, simmer gently till just tender. Do not overcook. Add greens as indicated below. Add bagoong or patis, unless cooking for vegetarians.
Optional: Wash, drain, and then add dried shrimp and greens, such as bitter melon leaves, malunggey (horseradish) leaves, kamote (sweet potato) leaves, or kang-kong (variously known as water convulvus, water spinach, or hollow stem spinach). Or, bitter melon itself (if the Chinese variety or large, remove hard seeds), slice in half across and in the length, then in long slices, about 1/2" thick, or eggplant sliced on the diagonal, eddoe (taro), green limas or fresh or frozen fava beans or long beans or some combination thereof.
Optional: Add saut�ed small cubes of pork with garlic till golden (drain extra fat) to the beans, together with any of the above vegetables.
We made a lovely inabraw with kabocha squash (peeled, seeded, and cut into 1" chunks), into boiling water with patis and simmered till just tender, then add bitter melon (it should remain crisp), water spinach, and long beans. The combination of sweet squash and bitter melon was divine.
Posted by BKG at May 13, 2004 06:13 PM
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