The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.
Post originally from December 5, 2011
Lessen a bitter bite with annatto
The Mixed Stew crew prepared this mung bean stew in the chilly days leading toward Thanksgiving. Mung beans, ham hocks, and annatto make for a warm bowl of comfort. Serve this rich stew with steamed rice. Here’s the recipe:
What you will need:
1 large wooden spoon
1 large stock pot with lid
1 large bunch tatsoi, chopped small
1 yellow onion, chopped
4 garlic cloves, diced
5 cups water
3 to 4 ham hocks, soaked overnight in 3 cups water
1 tablespoon annatto powder diluted in ½ cup water
1 lb mung beans, soaked for about an hour
1 large bowl
2 tablespoons cooking oil
1 colander
Pinch of salt and pepper
Cooking and Preparation:
Remove ham hocks from soaking water and debone hock meat
into bite-sized pieces. Set aside ham hock liquid. Heat stock pot on
medium-high heat and toss in cooking oil, salt, pepper, onion, and garlic. Add
ham hock meat and let ingredients sweat until onions turn translucent. Stir
occasionally. Drain soaking mung beans into a colander. Into pot, pour in ham
hock liquid and mungo beans. Let pot come to a boil and then reduce heat to
medium-low. Cover pot and let ingredients slowly simmer for 30 minutes then add
annatto liquid. Mix well, cover, and let stew simmer for another 45 minutes.
Finally, stir in Japanese spinach. Mung beans and ham hocks should be cooked
until tender -- at least another 30 minutes or so.
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