Bean Soup with Pork & Utong

By Feed The People - Puna, Hawaiʻi

The Creativity via Unsplash

Ingredients

1 cup dried mung or white beans, soaked in 6 cups water overnight

1 Tbsp canola oil

1/2 each yellow onion, chopped

3-5 cloves garlic, minced

1/2 lb pork, sliced thin

3-5 cups water or broth (chicken or vegetable)

TT salt and black pepper

2 cups utong (Chinese long beans), ends trimmed, cut into 1 1/2 inch pieces

*optional TT patis (fish sauce)

*optional TT garlic powder

*optional TT onion powder

*optional steamed rice

Directions

Drain and rinse the dried beans.

In a large pot, over medium-high heat, warm the oil and sauté the onion about 5 minutes, until translucent. Add the garlic and cook 1 more minute.

Season the pork with salt and pepper (and garlic and onion powders if desired), add to the pot and cook about 5-7 minutes, until no longer pink.

Add the water (or broth), – use more or less depending on how thick you like your soup – bring to a boil, reduce to a simmer and cook until beans are tender. 15-20 minutes for mung beans. 30-40 minutes for white beans.

Add the utong and cook 3-5 minutes until tender. Season with patis if desired and serve as is or over rice.

Recipe edited by Sarah Burchard