Recipes from Guam: Mung Beans and Ham Hocks

Recipes from Guam

Mung Beans and Ham Hocks

Country: Guam
Course: Side
Makes: 8 to 12 servings


  • 2 to 3 smoked ham hocks
  • 1 1/2 cup dried mung beans
  • 5 or 6 garlic cloves
  • 1 whole onion, quartered
  • Salt to taste
  • Black pepper to taste
  • Garlic powder to taste
  • 1 whole onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp achiote powder mixed with 1/4 cup water
  • 1/2 cup coconut milk
  1. Boil the ham hocks with the garlic, onion, black pepper and garlic powder for about three hours. Drain and set aside, reserving the stock. Let cool, then cut the meat up into small pieces.
  2. Meanwhile, boil the mung beans until soft (mung beans cook pretty quickly, in about 45 minutes to an hour).
  3. Saute the rest of the garlic and onions in olive oil until the onions are translucent. Add the mung beans and salt.
  4. Add the chopped ham and a little more pepper and garlic powder to taste, then two or three cups of the ham broth and the achiote water.
  5. Simmer for 10 to 15 minutes. In the last couple of minutes, add the coconut milk. Serve at once.