Mixed Vegetables and Red Beans Stew : A Tamang Kain Recipe

Aside from meat and dairy, beans are also a very good source of protein. I decided to incorporate red beans to Y's Tamang Kain-friendly lunch today. 

Mixed Vegetables and Red Beans Stew on Rice

Ingredients

1 cup of red beans (or any beans of your choice), soaked in water overnight
1 cup of diced carrots
1 cup of shredded cabbage
1/2 cup of malunggay leaves 
Minced garlic and onion for sauteing 

1. Soak your red beans the night before so that they'll turn soft easier when you're ready to cook them. 
2. Saute your garlic and onion. Add the diced carrots and shredded cabbage. Add water, then simmer for 3 minutes to create a vegetable broth. 
3. Add the soaked beans to the simmered veggies. Let simmer for 10-15 minutes, or until the beans are soft. You may add salt and pepper to taste.
4. Once the beans are cooked, add your malunggay leaves. Simmer for another 2 minutes.
5. Serve on top of hot, steamed rice.