Philippine Mung Beans In Coconut Milk

• 1 1/2 cups dried mung beans
• 1 - 1 1/2 cup onion, finely chopped
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 2 tablespoons fresh gingerroot, peeled and finely minced
• 1 -2 small fresh chili pepper, minced
• 5 -6 garlic cloves, minced
• 14 ounces coconut milk
• 1 tablespoon soy sauce
• 2 cups finely chopped chard leaves

1. Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
2. While the beans are cooking, saute the onions in the oil with salt.
3. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
4. Add the coconut milk and simmer for 5 more minutes.
5. Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
6. Remove from heat and serve (I like it with rice).

beans, onion, vegetable oil, salt, fresh gingerroot, fresh chili pepper, garlic, coconut milk, soy sauce, chard leaves

Taken from www.food.com/recipe/philippine-mung-beans-in-coconut-milk-176928 (may not work)