Philippine Mung Beans in Coconut Milk

Philippine Mung Beans in Coconut Milk
1 1/2 cups dried mung beans
1-1 1/2 cups finely chopped onions
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons finely minced peeled fresh ginger root
1-2 tiny fresh or dried chilies, minced
5-6 garlic cloves, minced
1 can (14 ounces) coconut milk
3/4 cup cleaned small shrimp (optional)
1 tablespoon soy sauce
2 cups finely chopped fresh greens (beet tops, chard, mustard greens, rappini, spinach or any other strong-tasting green)
Soak the beans in plenty of water for several hours, drain, then cook them in fresh water until soft, about 1 hour. Drain.
When the mung beans are almost done, saute the onions in the oil with the salt. When the onions are translucent, add the ginger, chilies and garlic and simmer on low heat several minutes. Add the coconut milk and simmer for 5 minutes. Add the shrimp, if used, and cook until just pink.
In a large pot, combine the shrimp mixture and the beans. Add the soy sauce and the greens and stir until the greens just wilt.
Remove the pot from the heat at once. Taste for saltiness and add more soy sauce, if needed.
Serve this rich dish with rice.
Sundays at Moosewood Restaurant by the Moosewood Collective (1990 Simon & Schuster)