Filipino Sautéed Mung Beans

Name: Filipino Sautéed Mung Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 3 cups (720 ml) cooked mung beans (fresh, canned, or homemade), drained and rinsed if canned; 2 tablespoons (30 ml) vegetable oil or coconut oil; 4 cloves (20 g) garlic cloves, minced; ½ onion (75 g) yellow onion, small, finely diced; 1 tablespoon (12 g) fresh ginger, peeled and minced; 1½ tablespoons (22 ml) fish sauce (patis); ¼ cup (60 ml) water; to taste freshly ground black pepper; to taste salt (optional)

From the MyKitchenBank Kitchen

A simple yet aromatic Filipino side dish of tender mung beans stir-fried with garlic, onion, and ginger, finished with a savory touch of fish sauce. This humble vegetable dish pairs beautifully with rice and any main protein, and comes together in under 20 minutes if using canned beans, or about 50 minutes with dried beans you cook from scratch.

Prep: 10 min
Cook: 15 min
Total: 25 min
Makes: 4 servings (about 2 cups)

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Steps

Before you start

Have all ingredients prepped and within arm's reach (mise en place)—the cooking happens fast
If using dried mung beans, cook them ahead: simmer 1 cup dried beans in 3 cups water for 25–30 minutes until tender but not mushy, then drain

1
Heat oil and toast aromatics
- Heat 2 tablespoons oil in an 8- or 10-inch skillet over medium-high heat.
- Once shimmering (about 1 minute), add the minced garlic and ginger.
- Stir constantly for 30–45 seconds until fragrant but not browned—you'll smell the garlic wake up.
- Avoid burning the garlic or it will turn bitter.
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Ready when: Garlic and ginger are fragrant and lightly golden
Tip: Work fast here—burnt garlic ruins the dish. Lower the heat slightly if you hear aggressive sizzling.
2
Sauté onion until soft
- Add the diced onion and stir for 2–3 minutes until it begins to soften and turn translucent at the edges.
- The onion will release a mild sweetness that balances the savory fish sauce.
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Ready when: Onion is soft and translucent, not browned
Tip: If the pan looks dry, you can add 1 tablespoon water here to prevent sticking.
3
Add mung beans and liquid
- Stir in the 3 cups drained cooked mung beans and ¼ cup water.
- Break up any clumps of beans with your spoon.
- Stir everything together for 1–2 minutes so the beans warm through evenly and absorb some of the aromatic oil.
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Ready when: Beans are heated through and fragrant
Tip: If the beans are cold from the can or fridge, they'll take slightly longer to warm. Keep stirring gently so they don't stick to the bottom.
4
Season with fish sauce and pepper
- Pour in 1½ tablespoons fish sauce and stir well.
- The fish sauce will blend with the oil and beans, giving the dish its characteristic savory depth.
- Taste, then add fresh cracked black pepper and a pinch of salt if needed.
- Fish sauce is already salty, so taste before adding extra salt.
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Ready when: Beans are evenly coated and flavors are combined
Tip: If you dislike a strong fish sauce flavor, start with 1 tablespoon and add more if needed. The umami should be subtle, not overwhelming.
5
Finish and serve
- Cook for another 1–2 minutes, stirring occasionally, until the mung beans are tender and the liquid has mostly evaporated (a little light coating of sauce is fine).
- Transfer to a serving bowl.
- Serve warm alongside steamed white rice and any grilled or braised main protein.
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Ready when: Beans are tender, coated lightly with sauce, and most liquid is gone
Tip: Don't let the pan dry out completely—the beans will stick and brown. A light gloss of sauce is the goal.

Good to know

Tips

Use canned mung beans for speed (15 minutes total), or cook dried beans ahead and refrigerate so you can sauté anytime.
This dish is often paired with fish sauce-based dipping sauces (like fish sauce with lime and chilies) on the side, so diners can add extra if they like.
Do not rush the aromatic bloom—properly toasted garlic and ginger transform simple beans into something deeply savory.
Leftover cold mung beans make a delicious protein-packed salad base: toss with lime juice, fresh herbs, and a drizzle of sesame oil.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water, stirring often. Does not freeze well due to the texture of the beans.

Substitutions

fish sauce (patis) → soy sauce or tamari (use 1 tablespoon). Will shift the flavor slightly toward umami-soy rather than the distinctive briny fish funk, but still delicious and vegetarian-friendly.
cooked mung beans (fresh, canned, or homemade) → canned black-eyed peas or cannellini beans. Texture and earthiness will differ, but the cooking method is identical. Avoid beans that fall apart easily when cooked.
fresh ginger → omitted, or replace with ½ teaspoon white pepper. The ginger adds warmth and a subtle bite; white pepper gives a sharper edge instead. The dish is milder without it.
vegetable oil or coconut oil → pork lard or sesame oil (use 1½ tablespoons sesame oil). Lard adds authentic Filipino flavor and richness. Sesame oil brings nuttiness but will dominate, so use less.