Growing up in the Philippines, munggo was a staple dish in our home, and you’d often see it in local eateries, or karinderia, prepared in different ways. Some versions featured smoked fish or shrimp, while others used alamang or anchovy sauce for that extra umami kick. My mom’s version was always my favorite—simple, hearty, and comforting. Her cooking inspired this recipe, but I decided to add my own twist with bacon and celery. The smoky bacon brings a savory depth to the dish, while the crisp celery adds a refreshing contrast. Now, I’m excited to share this recipe with you all, blending the flavors I grew up with and the new ones I’ve come to love.
Why You’ll Love This Version of Mung Beans
Unlike traditional Filipino munggo, this version incorporates bacon and celery for an elevated, flavorful twist. Mung beans are naturally rich in protein, fiber, and essential vitamins, making them a nutritious addition to any meal. The crispy texture of bacon contrasts with the softness of the mung beans, while its slight saltiness enhances the earthy flavor without overpowering it.
Celery introduces a fresh, crisp element with its slightly peppery flavor, balancing the richness of the bacon. The crunch of the celery adds another layer of texture, offering a refreshing bite that complements both the beans and bacon. This combination brings a fresh twist to the classic munggo, making it more flavorful and interesting with every bite.
Why This Recipe is Perfect for Busy Days
If you’re searching for a meal that’s both affordable and easy to prepare, this mung beans recipe with bacon and celery is an ideal choice for anyone with a packed schedule. Mung beans are a staple in my pantry because they’re cheap and versatile. A pack of mung beans where I live costs around $1 to $2, and since they expand during cooking, even using half a pack gives you several servings—making it perfect for meal prepping or feeding a family.
This recipe not only stretches your budget but also offers a quick and nutritious meal option. The beauty of this recipe lies in its simplicity—throw the ingredients together, let them simmer, and in no time, you have a hearty dish that’s great for busy days. Whether you need something quick after work or are preparing meals ahead of time, this recipe is practical, budget-friendly, and still delivers on flavor.
What Ingredients Do You Need for Mung Beans with Celery and Bacon?
The ingredients for this Mung Beans with Celery and Bacon recipe include:
- Mung beans: Protein-rich and the base of the dish.
- Bacon: Adds a smoky, savory depth to the mung beans.
- Celery: Provides a crisp and slightly peppery contrast to the richness of the bacon.
- Onion: Sautéed for sweetness and flavor.
- Garlic: Adds a savory, earthy tone.
- Tomatoes: For added acidity and richness in the broth.
- Spinach (optional): Added for more nutrition and texture.
- Squash (optional): Adds sweetness and complements the earthiness of the mung beans.
- Salt and pepper: For seasoning to taste.
Essential Cooking Tips for Perfect Mung Beans with Bacon and Celery
- Soak the Beans: Soak mung beans for a few hours before cooking to reduce the overall cooking time.
- Cook the Bacon: Start by cooking the bacon to ensure it gets crispy and to remove excess fat, making the dish lighter.
- Thicken the Stew: Simmer the mung beans longer for a thicker consistency, or use chicken broth for a richer flavor.
- Add Vegetables Last: Add the celery and spinach towards the end to keep their crispness and vibrant color intact.
How to Customize this Mung Beans Dish
- Add Bitter Melon: Slice the bitter melon and stir it in once the mung beans have softened. The bitter melon adds a slightly bitter note that contrasts nicely with the savory bacon.
- Include Shrimp: Toss in fresh shrimp during the final few minutes of cooking. They cook quickly and add a juicy, seafood flavor that blends well with the beans.
- Use Smoked Salmon: Swap out the bacon and stir in smoked salmon at the end of cooking. The salmon brings a rich, smoky flavor that complements the earthiness of the mung beans.
How to Serve this Dish
Top your mung beans with chicharrón for a savory crunch, or sprinkle fried dried anchovies to add a salty, crispy texture. Both options pair perfectly with the soft, earthy mung beans. For a touch of brightness, you can add a squeeze of calamansi or lemon to the dish, which enhances the rich, smoky flavor of the bacon. This dish is best enjoyed with steamed rice on the side, balancing the hearty flavors and making it a satisfying meal.
Procedure for Mung Beans with Celery & Bacon
- Cook the Bacon – In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving a small amount of bacon fat in the pot.
- Sauté the Vegetables – In the same pot with the bacon fat, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant. Add the chopped tomato and cook until it softens.
- Cook the Mung Beans – Add the mung beans to the pot and stir to coat them with the vegetable mixture. Pour in 4 cups of water and bring to a boil. Reduce the heat and let it simmer, stirring occasionally.
- Add Celery and Bacon – Once the mung beans start to soften, add the chopped celery and the cooked bacon. Continue to simmer until the mung beans are tender and the flavors have melded together.
- Incorporate Squash – Add the cubed squash to the pot and simmer until the squash is tender. Stir in the spinach just before serving and let it wilt. Season with salt and pepper to taste.
How to Store Mung Beans with Celery and Bacon
Whenever I make a large batch of Mung Beans with Celery and Bacon, I store the leftovers for quick meals throughout the week. To keep the dish fresh, I always cool it completely before transferring it to airtight containers. I find this step helps prevent excess moisture from building up, which could make the beans soggy.
I like to store it in the refrigerator, where it lasts for about 3 days. But if I know I won’t finish it by then, I’ll freeze portions, which is perfect for meal prepping. This dish freezes well for up to a month, which is great for those busy weeks when I don’t have time to cook from scratch.
If you liked this dish, you’re in for a treat! On my blog, I have more healthy recipes that are both delicious and easy to prepare. Be sure to check them out and discover new ideas for wholesome meals. Click the link below to explore and get inspired in the kitchen!
- Pasta with Creamy Bell Pepper Sauce
- Labong Saluyot with Hipon or Bamboo Shoots with Jute Leaves and Shrimp
Mung Beans with Celery and Bacon
Ingredients
- 1 cup mung beans
- 4 strips of bacon
- 1 medium tomato, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 cups spinach
- 1 cup squash, cubed
- 4 cups water
- Salt and pepper to taste
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving a small amount of bacon fat in the pot.
- In the same pot with the bacon fat, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant. Add the chopped tomato and cook until it softens.
- Add the mung beans to the pot and stir to coat them with the vegetable mixture. Pour in 4 cups of water and bring to a boil. Reduce the heat and let it simmer, stirring occasionally.
- Once the mung beans start to soften, add the chopped celery and the cooked bacon. Continue to simmer until the mung beans are tender and the flavors have melded together.
- Add the cubed squash to the pot and simmer until the squash is tender.
- Stir in the spinach just before serving and let it wilt. Season with salt and pepper to taste.
