Sautéed Mung Bean Stew with Spinach and Garlic
A hearty Filipino mung bean stew simmered with garlic and onions, enriched with spinach for a nutritious and comforting meal. This filipino-inspired vegetarian (vegetarian) ready in about 60 minutes pairs mung beans (munggo), rinsed, water, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1 cup mung beans (munggo), rinsed
- 4 cups water
- 5 cloves garlic cloves, minced
- 1 medium white onion, chopped
- 2 tbsp vegetable oil
- 3 cups spinach leaves, washed and chopped
- 2 tbsp fish sauce (patis)
- 1/2 tsp black pepper, ground
- to taste salt
Instructions
- Step 1: In a large pot, combine 1 cup rinsed mung beans with 4 cups water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 40 minutes until beans are soft and breaking apart.
- Step 2: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 5 minced garlic cloves and 1 chopped medium white onion. Sauté for 4-5 minutes until onions are translucent and garlic is fragrant but not browned.
- Step 3: Add the sautéed garlic and onions into the cooked mung beans. Stir well and continue simmering for 5 minutes to meld flavors.
- Step 4: Stir in 3 cups chopped spinach leaves and 2 tbsp fish sauce. Cook for another 3 minutes until spinach wilts.
- Step 5: Season with 1/2 tsp ground black pepper and salt to taste. Serve hot with steamed rice as a comforting, nutritious meal.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Mung Bean Stew with Spinach and Garlic take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Mung Bean Stew with Spinach and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung beans (munggo), rinsed from drying out.
Can I substitute ingredients in Sautéed Mung Bean Stew with Spinach and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Mung Bean Stew with Spinach and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Mung Bean Stew with Spinach and Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
