Monggo Guisado with Beef Short Ribs Adobo - Instant Pot + Stovetop

Monggo Guisado with Beef Short Ribs Adobo is a hearty combination of two Filipino classic dishes: Sauteed monggo (mung beans) and tender beef adobo chunks. The flavors in this heartwarming sauteed dish range from savory to tangy and garlicky. Best served with steamed rice. This is an Asian in America recipe. Serves 4.

*I shared 2 alternative ways to cook monggo: On the stovetop or in the Instant Pot multicooker. Cooking time below is for the stovetop. In the Instant Pot, monggo guisado cooks in 15 minutes.

Prep Time30

Cook Time50

Total Time1 20

Course: Dinner, Lunch, Main Course, Vegetables

Cuisine: Asian, Filipino

Keyword: Monggo Guisado Beef Short Ribs Adobo

Servings: people

Calories: 61kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Stockpot or Dutch oven - for stovetop cooking
Instant Pot multicooker - 6 or 8 quarts - for pressure cooking

Ingredients

1 cup dried monggo beans (mung beans)
2 Tablespoons vegetable oil
4 cloves garlic, minced
1 whole onion, chopped
1 knob (1-inch piece) fresh ginger, sliced thin
2 whole tomatoes, sliced
1 Tablespoon patis (fish sauce)
6 cups soup stock (chicken or beef)
4 pieces cooked beef short ribs adobo
1 to 2 cups fresh baby spinach
1 pinch salt
½ teaspoon ground black pepper

For serving

steamed rice

Instructions

To prepare the monggo (mung beans):

In a medium-sized bowl, soak the dried monggo in water for 30 minutes. The water should be enough to cover the beans.

To cook on the stovetop:

Drain and discard the water from the pre-soaked monggo beans.
Using a large stockpot, over medium-high heat, add the vegetable oil.
Saute the garlic, onions, ginger and tomatoes.
Pour the patis and soup stock to the saute.
Mix in the softened monggo. Blend the ingredients.
Add the leftover cooked beef adobo short ribs.
Season the monggo and rest of ingredients with salt and black pepper.
Lower heat to a medium. Cover and continue cooking till monggo beans are soft for 45 to 50 minutes.
Stir the monggo every so often to prevent sticking to the bottom of the stockpot.
When beans are soft, add the baby spinach. Cover and turn off heat. The spinach leaves will cook in the residual heat for about 5 minutes.
Serve warm with rice.

To cook in the Instant Pot:

Click Saute button on keypad. Add vegetable oil to the inside pot.
After 1 to 2 minutes, oil will be hot. Saute the garlic, onions, ginger and tomatoes.
Pour the patis and mix well.
Click Cancel to turn off Saute function.
Pour the soaked monggo and soup stock. Add the cooked beef adobo ribs.
Pour the soup stock.
Season with salt and black pepper.
Close and lock the lid. Set the valve to Sealing.
Select Manual and cook on High Pressure for 15 minutes.
When buzzer sounds, do a quick release of the valve.
Carefully unlock and open the lid. Place lid on a dry surface of the counter.
Add the fresh baby spinach to the monggo and beef mixture.
Close and lock the lid.
Click Keep Warm function. Let the residual heat cook the leafy spinach for 1 to 2 minutes.
Serve warm with rice.

To cook the Beef Adobo Short Ribs:

I have shared a recipe for the Beef Adobo Short Ribs in a past blog post.
For the recipe click here.

Cook's comments:

Dried monggo (mung beans) are packaged in plastic bags and are sold in Asian markets or online sources. Keep them in dry, sealed containers in the pantry.
One cup of dried monggo can yield 4 cups when cooked. Once boiled, the monggo beans expand and plump up.

Nutrition