1 cup dried mung beans, soaked for an hour and drained
4 cups water
2 tablespoons olive oil
8 ounces uncooked lean pork, cubed
2 garlic cloves, minced
1 small onion, finely chopped
1/2 cup tomato juice
8 ounces large fresh shrimp, deveined, halved lengthwise and crosswise
salt and white pepper
In a 4- or 5-quart Dutch oven, boil the beans in water for 10 minutes, reduce to simmer and continue cooking about 30 minutes, or until tender.
As the beans cook, use a saucepan to saute the pork in olive oil until browned; add garlic and onion and cook until onion is transparent, stirring often. Add tomato juice to pork mixture, cover and cook, stirring occasionally, for 30 minutes.
Drain beans, return to Dutch oven, add pork mixture and shrimp, and stir thoroughly. Cover and continue cooking until shrimp is done, about 5 minutes.
Fluff while seasoning to taste with salt and white pepper and serve.
Yield: 6 servings