Side Dishes
This monggo beans recipe transforms simple mung beans into a rich, smoky side dish with crispy bacon and aromatic garlic—all cooked in one pot for effortless flavor. The secret lies in proper soaking and slow simmering, which develops that signature Filipino ginataang texture while keeping the beans tender.
I’ve adapted the classic munggo guisado to include smoky bacon and garlic, adding depth without complicating the process.
The beauty of this recipe is its versatility—it works as a standalone side or pairs perfectly with grilled meats, rice, or even as a hearty vegetarian main.
Traditional methods focus on long simmering with coconut milk, but this version balances authenticity with modern convenience, using bacon for a smoky crunch and garlic for bold flavor. The result? A dish that’s both comforting and restaurant-worthy, ready in under an hour.
What you’ll achieve is a pot of creamy, savory monggo beans with crispy bacon bits and fragrant garlic—each bite delivers a perfect balance of smoky, garlicky, and slightly sweet notes. The beans stay tender while absorbing the rich flavors of the broth, creating a dish that’s impossible to resist.
Whether you’re serving a family dinner or meal prepping for the week, this recipe delivers professional results with minimal effort.
For those who love Filipino flavors but want a quicker version, this adaptation keeps the soul of ginataang munggo while cutting prep time. The one-pot method means less cleanup, and the optional protein (pork, shrimp, or tofu) lets you customize it to your taste.
Ready to make this dish your new go-to side? Let’s get cooking.
Ingredients for monggo beans
Simple ingredients that pack bold Filipino flavors—smoky bacon, fragrant garlic, and creamy coconut.
| Ingredient | Amount | Notes |
|---|---|---|
| Mung Beans (Dry) 🌾 | 1 cup | Soaked overnight, drained |
| Bacon (Thick-Cut) 🥓 | 6 oz | Chopped into small pieces |
| Garlic Cloves 🧄 | 6 cloves | Minced finely for aroma |
| Onion (Yellow) 🧅 | 1 medium | Diced small, about 1 cup |
| Coconut Milk 🥥 | 1 can (13.5 oz) | Full-fat for creaminess |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Bay Leaves 🌿 | 2 whole | For aromatic depth |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sugar 🍚 | 1 tbsp | Balances flavors |
| Green Onions 🌱 | 2 whole | Chopped for garnish |
| Olive Oil 🫒 | 1 tbsp | For cooking bacon |
The mung beans are the star, so soak them overnight—this cuts cooking time and keeps them tender. Filipino markets often sell pre-soaked beans, but regular grocery stores carry dry ones. Look for uniform, plump beans without cracks. Bacon should be thick-cut for that crispy crunch—Oscar Mayer or Costco are reliable. The garlic? Fresh is non-negotiable—jarred garlic just doesn’t cut it here. For coconut milk, full-fat canned versions (like Thai Kitchen) work best—they’re rich and creamy without being overly sweet.
No bacon? Smoked paprika plus extra garlic gets you close. Short on time? Pre-cooked bacon bits from the deli section save 10 minutes. The tomato paste can be swapped for 1/4 cup crushed tomatoes, but paste gives better depth. Vegetarian option? Skip the bacon and add extra garlic plus a pinch of smoked salt. The green onions are optional but add a fresh finish—frozen chopped works in a pinch. If your coconut milk smells off, toss it—it goes rancid fast once opened.
This dish tastes even better the next day—double the batch and freeze half. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I like to portion it into containers with rice for easy lunches. The bacon keeps crispy if you add it back at the end—don’t cook it with the beans. For extra richness, stir in a splash of coconut milk when reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into a pot, simmer, and walk away. No fancy techniques, no last-minute grocery runs for obscure spices. That bacon renders down into crispy bits while the beans soften, and the coconut milk ties it all together like a lazy Sunday hug.
- Creamy Crunch Combo: Between us, the contrast is chef’s kiss: tender, fluffy mung beans with that smoky bacon crunch, all swimming in rich coconut milk. The garlic? Oh, it’s there—just enough to make your kitchen smell like a warm hug, not a chemistry experiment.
- Meal Prep MVP: This keeps perfectly for days, which is huge when you’re juggling work and life. Double the batch, stash it in the fridge, and reheat for a quick lunch—no sad, soggy leftovers here. Honestly, it’s my go-to for busy mornings.
- Budget-Friendly Luxury: Thick-cut bacon and coconut milk might sound fancy, but they stretch this dish far. A pound of dry mung beans feeds four, and the bacon adds depth without breaking the bank. It’s the kind of meal that makes you feel fancy without the grocery bill to match.
Step-by-step instructions for smoky garlic and bacon crunch in one pot
This hearty monggo bean dish comes together in one pot with rich, smoky flavors and crispy bacon.
Cook the Bacon and Prepare the Base
In a large pot, heat the 1 tablespoon olive oil over medium heat. Add the 6 ounces chopped thick-cut bacon and cook for 8-10 minutes, stirring occasionally, until the bacon is golden brown and crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
In the same pot, add the 1 medium diced yellow onion and cook for 5 minutes until softened. Stir in the 6 cloves minced garlic cloves and cook for 30 seconds until fragrant. Add the 2 tablespoons tomato paste and cook for 1 minute, stirring constantly to prevent burning. This creates a flavorful base for the dish.
Simmer the Beans and Seasonings
Add the 1 cup drained soaked mung beans to the pot. Pour in the 1.5 cups chicken broth, 1 can (13.5 oz) coconut milk, and 1 tablespoon sugar. Stir well to combine. Add the 2 whole bay leaves, 1 teaspoon salt, and 0.5 teaspoon black pepper. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 45-50 minutes, stirring occasionally, until the beans are tender and the liquid has thickened.
Here's the thing—you'll want to check the beans at the 30-minute mark to ensure they're not sticking to the bottom. If they start to dry out, add 2-3 tablespoons of water to maintain moisture. The dish should have a creamy, slightly thick consistency by the end.
Finish with Crispy Bacon and Garnish
Once the beans are tender, stir in the crispy bacon you set aside earlier. Taste and adjust the seasoning with more salt or black pepper if needed. Remove the 2 whole bay leaves before serving. Let the dish sit for 5 minutes to allow the flavors to meld together.
Garnish each serving with chopped green onions just before serving. The crispy bacon adds a delightful crunch, while the smoky garlic and creamy coconut milk create a rich, satisfying dish that's perfect for a hearty meal. Enjoy it with crusty bread to soak up every last bit of flavor!
Pro Tips For Making Monggo Beans
- Soak Beans Overnight: I learned this the hard way—rushing the soak leads to tough, undercooked monggo. Toss them in water (3 cups per cup of beans) and let them sit for at least 8 hours or overnight. The longer they soak, the creamier they’ll turn out, and you’ll avoid that chalky texture no one wants.
- Cook Bacon Low and Slow: Thick-cut bacon deserves patience. Start it in a cold pan on medium heat—yes, even if you’re eager. Render it slowly for 8-10 minutes until crispy but not burnt, then remove all but 2 tablespoons of fat. That rendered fat is the flavor base for your dish, so don’t waste it.
- Sauté Onions Until Golden: Skip the rush to add garlic—cook the onions until they’re deep golden, not just translucent. That caramelization adds sweetness that balances the richness of the coconut milk. I used to add garlic too soon, and the dish always tasted flat afterward.
- Simmer Gently After Adding Milk: Once you pour in the coconut milk, drop the heat to low and let it bubble softly. Stir often to prevent scorching—this isn’t a race. A hard boil will split the beans and turn the sauce grainy. Sounds weird, but it works: 20 minutes of gentle simmering makes all the difference in texture.
Creative variations of monggo beans
Filipino Ginataang Style
Transform this recipe into classic ginataang munggo by replacing the bacon with 6 ounces pork belly slices (or shrimp for seafood lovers). Simmer the pork in the pot until tender before adding the beans, then finish with ½ cup coconut cream for extra richness.
The key is using full-fat coconut milk—I like Thai Kitchen—and adding 1 cinnamon stick for warmth. Serve with steamed rice and a side of atchara (Filipino pickled papaya) for tangy contrast. 🌿
Spicy Chili-Lime Twist
Add a Mexican-inspired kick by stirring in 1 tbsp lime zest and 1 tsp chili powder during the final 10 minutes of cooking. Swap the bacon for chorizo (remove casings) and top with cilantro and lime wedges.
The lime brightens the coconut milk while the chili powder adds smoky heat. For extra depth, finish with 1 tbsp fish sauce—it balances the sweetness beautifully. 🌶️
Vegetarian Crunch Version
Skip the bacon entirely and add ½ cup crispy fried tofu (tossed in 1 tbsp soy sauce and ½ tsp smoked paprika) for texture. Boost umami with 1 tbsp miso paste instead of salt, and stir in 1 cup baby spinach at the end for freshness.
Garnish with toasted sesame seeds and scallions for a nutty, earthy finish. This version keeps the dish hearty while being fully plant-based. 💚
Coconut Curry Fusion
Blend the flavors with 1 tbsp red curry paste (like Maesri) when sautéing the garlic. Add 1 cup light coconut milk after the beans are tender, along with ½ cup diced bell peppers and 1 tbsp tamarind paste for tang.
Serve with jasmine rice and a drizzle of sweet chili sauce. The curry paste adds layers of warmth that pair perfectly with the smoky bacon. 🌺
Quick Weeknight Hack
Cut prep time by using 1 can (15 oz) pre-cooked mung beans (drained and rinsed) instead of soaking. Sauté 1 tbsp garlic powder (instead of fresh) with the onions, and add ½ cup chicken bouillon powder to the broth for extra flavor.
Top with crumbled bacon bits (from the deli section) and fresh parsley. This version is ready in 30 minutes without sacrificing taste. ⏰
Protein-Packed Addition
Boost nutrition by adding 1 cup cooked shrimp or ½ lb diced chicken breast in the last 15 minutes of cooking. For extra protein, stir in ½ cup crumbled feta cheese at the end—it melts into the creamy sauce for a Mediterranean twist.
Pair with a simple arugula salad dressed in lemon vinaigrette to balance the richness. 🍗
Nutrition facts
Frequently asked questions
Can I use canned mung beans instead of dry?
Yes, but adjust the cooking time! Drain and rinse 1 can (15 oz) canned mung beans and add them to the pot after sautéing the aromatics. Simmer for just 15-20 minutes—they're pre-cooked, so overcooking makes them mushy. For extra flavor, stir in 1 tbsp soy sauce with the beans. This cuts prep time by hours!
Why do my beans turn out mushy?
Overcooking is the #1 culprit! Check beans at 30 minutes—they should be tender but still hold shape. If they stick to the pot, reduce heat to low and add 2 tbsp water. Never skip soaking—dry beans need 8+ hours soaking to soften properly. For extra firmness, add ½ tsp vinegar with the broth.
What's the best way to store leftovers?
Let the dish cool completely, then store in an airtight container for up to 5 days in the fridge. For freezing, portion into containers with 1 cup rice—this keeps the texture perfect. Reheat gently on low heat with 2 tbsp water to restore creaminess. The bacon stays crispy if reheated separately.
Can I make this dish without coconut milk?
Replace the coconut milk with 1.5 cups heavy cream plus 1 tbsp lemon juice for tang. For a lighter version, use 1 cup chicken broth + 2 tbsp cornstarch slurry. The dish will be less rich but still delicious. Add ½ tsp cinnamon to mimic coconut's warmth.
How do I make it extra creamy?
Blend ½ cup of the cooked beans with ¼ cup coconut milk and stir it back in at the end. For instant richness, whisk in 2 tbsp cornstarch with 2 tbsp water during the last 5 minutes of cooking. Stirring constantly creates a silky texture. Top with extra crispy bacon for contrast!