beans

Stir Fry Bean Sprouts

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Ingredients:
1/2 kilo sprouted mung beans(togue)
1 small-sized bell pepper, cut into strips
1 small-sized carrot, cut into strips
10 pieces green beans, slice diagonally
1/4 kilo ground pork
5 cloves garlic, chopped
1 medium-sized onion, chopped
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a wok, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, melt butter then saute garlic and onion.
3. Put back ground pork then a little water. Stir cook for 1 minute.
4. Add sprouted mung beans, and other vegetables. Stir fry for 5 minutes or until vegetables are half-cooked.
5. Adjust seasoning according to taste. Fry for a few seconds then serve hot.

Pork and Beans with Cabbage

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Ingredients:
1/4 kilo white beans(bitsuelas)
1/2 kilo pork, cut into small pieces
4 gloves garlic, peeled and crushed
1 onion, chopped
3 pieces tomatoes, discard seeds and diced
1 cup tomato sauce
1/4 cup tomato ketchup(optional)
1 liter water
sugar, salt and pepper to taste
1 small cabbage, cut into serving pieces

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In another pot, heat oil then saute garlic, onion and tomatoes.
2. Add pork and cook until light brown and tender.
3. Add boiled beans, tomato sauce, ketchup, sugar, salt and pepper according to taste.
4. Simmer until well blended and thicken. Add water if necessary.
5. Add cabbage then simmer for another 3 minutes. Remove from heat then serve with steamed rice.

Buttered Beans Sprouts

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Ingredients:
1/2 kilo sprouted mung beans(toge)
1 small-sized bell pepper, cut into strips
1 small-sized carrot, cut into strips
10 pieces green beans, slice diagonally
1/4 kilo ground pork
5 cloves garlic, chopped
1 medium-sized onion, chopped
2 tablespoons oyster sauce
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a frying pan, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, add butter then saute garlic and onion.
3. Put back ground pork then a little water. Stir cook for 1 minute.
4. Add sprouted mung beans, and other vegetables. Cook for 5 minutes or until vegetables are half-cooked.
5. Add oyster sauce then adjust seasoning according to taste.
6. Remove from heat. Serve with steamed rice.

Pork and Beans Igado

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Ingredients:
500 grams pork loin, cut into serving pieces
150 grams pork liver, cut into serving pieces
1 cup white beans (bitsuelas)
1/4 cup soy sauce
1/4 cup anatto water
3 tablespoons vinegar
3 pieces bay leaves(laurel)
6 cloves garlic, crushed
1 large white onion, chopped
2 cups water
2 pieces potatoes, cut into serving pieces (optional)
1 pork bouillon
3 tablespoons cooking oil
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In a large bowl, combine pork meat, liver, garlic, soy sauce and anatto water then marinate for an hour.

Part 3
1. In a pot, heat oil then saute garlic and onion. Add pork meat, liver and marinade then cook for 10 minutes.
2. Add water, boiled beans, potatoes, bay leaves, and pork bouillon. Simmer for 20 minutes or until pork is tender.
3. Pour vinegar and simmer for 2 minutes. Season with salt and pepper according to taste.
4. Simmer for another 3 minutes or until sauce thickens.
5. Transfer to serving plate and serve.

Baguio Beans Gising Gising

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Ingredients:
450 grams baguio beans, cleaned and chopped thinly
300 grams ground pork
1 cup coconut cream(1st extract)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
1/4 teaspoon cumin powder
salt and pepper to taste
4 pieces red hot chillies(labuyo), sliced into small pieces
1 cup coconut milk(2nd extract) (optional)

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste, cumin powder and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, baguio beans and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Spicy Eggplants, Beans and Tofu

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Ingredients:
2 pieces eggplants, cut into serving pieces
200 grams firm tofu, sliced and fried
1 tablespoon precooked black beans, washed
5 cloves garlic, minced
1 red bell pepper, sliced
2-3 pieces red chili
10 pieces basil leaves
1/2 cup vegetable oil
salt and pepper to taste

Sauce:
1/4 cup soy sauce
2 tablespoons balsamic vinegar or black vinegar
2 tablespoons rice wine
1 tablespoon sugar
1 tablespoon minced fresh ginger
1 teaspoon red pepper flakes

Procedures:
Part 1
1. In a bowl, combine sauce ingredients. Set aside.

Part 2
1. In a pan, heat oil saute garlic until fragrant.
2. Add eggplants then stir cook until starts to soften.
3. Add black beans, bell pepper, red chili and tofu.
4. Pour the sauce then simmer and cook for 3-5 minutes or until thickened. Add water if necessary.
5. Add basil then adjust seasoning with salt and pepper.
6. Serve with steamed rice.

Sauteed Shrimps and Tomatoes

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Ingredients:
1/4 kilo shrimps
4 pieces tomatoes, minced
6 pieces string beans, cut into 1/4 inches
1 head medium onion, chopped
3 cloves garlic, minced
1 piece chili, chopped
salt and pepper to taste
vegetable oil for sauteing

Procedures:
1. Clean the shrimp and remove head.
2. In a pan over medium heat, saute onion and garlic in vegetable oil until fragrant. Add tomatoes and water and cook until soft around 5-10 minutes.
3. Add beans and chili and simmer for additional 5 minutes.
4. Once the beans are cooked, season with salt and pepper. Add the the shrimps and cook until color turns to orange.

Ginisang Black Eyed Beans

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Ingredients:
1 cup black eyed beans
250 grams pork belly, sliced
5 cups water
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 bunch ampalaya leaves or malunggay leaves
1 pork cube
salt and pepper to taste
1/2 cup pork rind(chicharon), crushed

Procedures:
Part 1
1. Soak beans in water for 1-2 hours or overnight before boiling.
2. In a pot, boil water and add beans, simmer for 30 to 45 minutes or until beans is cooked.

Part 2
1. In a saucepan, cook pork until color turns to light brown and start to render oil.
2. Add garlic, onions and tomatoes, saute until it’s cooked.
3. Pour in boiled beans, broth and pork cube. Season with salt and pepper.
4. Bring to boil and simmer until slightly thick.
5. Add ampalaya leaves and pork rind. Cover and remove from heat. Serve.

Szechuan String Beans and Ground Pork

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Ingredients:
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1/4 kilo ground pork
3 cloves garlic, minced
1 medium onion, sliced
salt and pepper to taste
1 tablespoon vegetable oil

Szechuan Mixture:
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon vinegar
1 teaspoon brown sugar
1/2 teaspoon cornstarch
1/4 teaspoon dried chili flakes
1/4 teaspoon cayenne pepper
1 teaspoon sesame oil

Procedures:
1. In a box, combine szechuan mixture then stir until well blended. Set aside.

Part 2
1. In a pan, heat oil then stir fry string beans for 3-5 minutes or until crisp-tender. Remove and set aside.
2. In a same pan, saute garlic and onion until translucent.
3. Add ground pork then cook for 2 minutes.
4. Put back string beans then pour szechuan mixture. Adjust seasoning according to taste.
5. Simmer for 3 minutes or until almost reduced and thickened.
6. Transfer to serving plate then serve hot immediately.

Pork Adobo with Sweet Pea Beans

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Filipino Style Recipe: Pork Adobo with Sweet Pea Beans is another variety of Filipino pork adobo, we just add sweet pea beans (sitsaro) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
150 grams sweet pea beans, trimmed
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add sweet pea beans.
4. cook for another 3 minutes then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.