Philippine Mung Beans In Coconut Milk - cooking recipe

Ingredients

1 1/2 cups dried mung beans
1 - 1 1/2 cup onion, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons fresh gingerroot, peeled and finely minced
1 -2 small fresh chili pepper, minced
5 -6 garlic cloves, minced
14 ounces coconut milk
1 tablespoon soy sauce
2 cups finely chopped chard leaves

Preparation

Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
While the beans are cooking, saute the onions in the oil with salt.
When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
Add the coconut milk and simmer for 5 more minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve (I like it with rice).