Mongos (Mung Bean Soup with Chorizo and Squash) is a traditional Filipino recipe for a classic soup of mung beans and chorizo sausage with butternut squash cooked in chicken stock that's finished with spinach. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Mung Bean Soup with Chorizo and Squash (Mongos).
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This hearty soup combines elements of native Filipino and Spanish cookery, blending mung beans, chorizo and butternut squash. We went shopping for essentials in the Chinese grocery lately and I piked up some green mung beans (the same beans used to make beansprouts). Local chorizo and Portuguese chourico are easy to find and butternut squash is available year round. So it was simplicity itself to put the dish together.
Traditionally semi-cured Chorizo de Bilbao which is full of paprika is used.
Ingredients:
1 tbsp olive oil
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 spring onion (scallion), finely chopped
1 small tomato, diced
125g (¼ lb) Chorizo sausage, skinned and diced
100g (½ cup) dried green mung beans
125g (¼ lb) butternut squash, peeled, de-seeded and cut into 1cm (½ in) cubes
1l (4 cups) chicken stock
1 tbsp soy sauce
generous pinch of freshly-ground black pepper
75g (3 oz) spinach, picked over and stemmed
Method:
Heat the oil in a medium-sized pan (3-5l) over medium heat. Add the garlic, ginger, spring onion (scallion) and tomato. Stir-fry for 2 minutes then add the chorizo. Cook for 1 minute more then add the mung beans, squash and chicken stock. Reduce to a simmer, cover the pot and cook for 45 minutes, until the beans are just plump and tender (be careful not to over-cook them or they will become mushy).
Season the soup with the soy sauce and black pepper. Add the spinach, cover the pot and cook for 2 minutes to wilt the spinach. Stir the spinach into the soup, ladle into warmed bowls and serve.
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