Ginisang Monggo with Crispy Bagnet

In a pot, add enough water to cover the beans by 2-inches. Add the monggo beans and bring to a boil over high heat. Cover and cook until beans are tender.

When the beans are softening and skins have burst, transfer to a bowl. Mash the beans with the back of the spoon until softened. Set aside. (chopped the half into small pieces, sliced the other half for toppings)

Over a high heat, add 3 cups of oil. Gently add the bagnet. Pan-fry one side until crispy golden brown.

Turn over and fry the opposite side using the same amount of time. Remove and set aside.

In a pot over medium heat add 1 tbsp oil. Saute garlic, onion and tomato until all are soft and aromatic.

Add the chopped reserved crispy bagnet. Saute for 1 minute.

Pour on the mashed monggo beans. Add 2 cups of water, mix. Cover and bring to a boil.

Lower the heat, add fermented fish sauce, malunggay leaves and pork broth cube. Cover and simmer for 2 to 3 minutes.

Transfer to a serving bowl and top with sliced reserved crispy bagnet. Serve with steamed rice. Enjoy!