Sautéed Soup Mix Beans w/ Freshly Picked Bittermelon Leaves

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So enlightened by watching via Neflix, ” In Defense of Food”, I tried to incorporate some produce of my pocket garden. Remember the sauteed mongo beans in my previous postings? You can use either one thus I showed mongo beans also together with the Pereg Soup Mix Beans. Today hubby walks 2 blocks with his physical therapist, Jamie after an open heart surgery so I created this soup as his prize today. Trying to accomplish so many things as I am preparing to come back to work soon. Let me show you the tiny vine of my bittermelon tree.

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After I already pick the wide, mature leaves and soak them in water, let me show you the ingredients.IMG_6326

INGREDIENTS:

1/2 cup Soup Mix beans (soaked with 2 inches water overnight)

3 cloves garlic, minced

2 shallots, sliced

1/2 tomatoes, sliced

1/2 cube bouillion

freshly picked bittermelon or karela  leaves

1 Tbsp. olive oil

PROCEDURE:

1. Boil the drained Soup Mix beans with 2 cups water till simmering for 45 minutes or until tender and set aside for later.

2. Sauté garlic, shallots then tomatoes until softens, add half of chopped green chili and the bouillion  cube, smashed until the aroma smells flavorful.

3. Add the drained, softened Soup Mix beans, stir well and simmer on low with the pot covered for 10 minutes. Turn off the stove and add the leaves and cover again. Serve while still hot.

 

 

 

 

 

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