Mongo Beans with Luau Leaves

Demonstrated by: Alfred Ah Loo of Hui Kalo O Waialua.
Cooking with Taro on September 16, 2002.



1 pkg (8 oz) split mongo beans
1 tablespoon salad oil
2 medium tomatoes, cut into wedges
1/2 teaspoon minced garlic
3 tablespoons slivered ginger root
1 pkg (1 oz) dried shrimp, soaked in water
1/2 cup water
2 tablespoons patis (clear fish sauce)
1 lb cooked luau leaves


  1. In a saucepot, combine beans and enough water to cover.
  2. Bring to a boil, uncovered, lower heat and simmer for 20 minutes or until beans are tender.
  3. Drain and rinse to remove most of the green skins of beans; set beans aside.
  4. In another saucepan, heat the oil; lightly sauté tomatoes, garlic, and ginger.
  5. Add shrimp, the 1/2 cup water, and patis; cook for 1 minute.
  6. Add the prepared beans and luau leaves; continue to cook for 5 more minutes.

Makes 6 servings.

Variations: Sliced eggplant, squash, bitter melon fruit or leaves may be substituted for the luau leaves.


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