Ginisang Monggo with Kulo

Method

1. Combine mung beans and water in a pot, bring to a boil, skim any foam, and simmer 35–45 minutes until the beans begin to burst.
2. While the beans cook, confirm the kulo seeds are fully tender from a separate plain-water boil; cut any large pieces in half.
3. In a second pan, heat oil and sauté onion, garlic, ginger, and tomatoes until the tomatoes collapse into a coarse sauce.
4. Add the sautéed aromatics to the mung beans along with the kulo and smoked fish, if using.
5. Simmer 12–15 minutes, stirring occasionally, until the broth thickens naturally. Add hot water if it becomes pasty.
6. Season with fish sauce and pepper, fold in the greens, and cook until just tender.
7. Serve with calamansi. Cool leftovers quickly because thick bean stews retain heat for a long time.