Sautéed Ginisang Mung Beans with Spinach and Garlic

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutritious Filipino vegetable dish featuring tender mung beans and fresh spinach sautéed with garlic and onions for a light, flavorful side. This Filipino-inspired vegetarian recipe, ready in about 50 minutes, pairs mung beans (munggo), dried, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Filipino cuisine 160 cal/serving

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Ingredients

1 cup mung beans (munggo), dried
3 cups water
2 tbsp vegetable oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium tomato, diced
4 cups fresh spinach leaves
1 tbsp fish sauce (patis)
1/4 tsp black pepper
1/2 cup water (additional)

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Instructions

Step 1: Rinse 1 cup dried mung beans under cold water then combine with 3 cups water in a pot. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 30-35 minutes until beans are tender but not mushy.
Step 2: While beans cook, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 medium chopped onion, sauté for 3-4 minutes until fragrant and translucent.
Step 3: Add 1 medium diced tomato and cook for 2 more minutes until softened. Pour in cooked mung beans with their cooking liquid and 1/2 cup additional water, stirring to combine.
Step 4: Stir in 4 cups fresh spinach leaves and 1 tbsp fish sauce, cooking for 2-3 minutes until spinach wilts. Season with 1/4 tsp black pepper. Serve warm.