Mung Beans Soup

1 cup mung beans (green, yellow will do just fine, I haven’t tried red with this)
1 red onion, minced
2 cloves garlic, minced
salt and pepper, to taste
2 cups bitter gourd leaves or malunggay leaves or spinach
extra-virgin olive oil for drizzling (optional)
olive oil/ canola/coconut oil for sauteing

Wash and pre-soak mung beans in a saucepan with 3 cups of water.

After at least 4 hours, put the saucepan with pre-soaked beans over high heat and bring to a boil; lower the heat until beans are just simmering ( I was told that beans or any protein cooks faster on low heat). Cook until beans are tender, it’ll take about 30 minutes; more or less depending on how long you soaked the mung beans.

Meanwhile, saute the garlic, onion on a pan with a tablespoon of olive oil over medium high heat. Pour it into the pan of mashed mung beans. You can use potato masher or fork for mashing the mung beans. Add 1-1 1/2 cups or just enough water to thin the mixture. Season with salt and pepper to taste. Simmer for 3 minutes then add the greens and cook for 5 minutes more or until the greens are cooked. Turn off heat and let cool a bit before serving.