This recipe is from Cagayan Region 2. For those not very familiar with Himbabao or alucon (a tagalog version), it is a caterpillar shaped flowers and distributed throughout the Philippines from Luzon to Mindanao. Combines with black-eyed beans and pork, this will make dish that is both delicious and healthy, that is, if you are fond of eating vegetables.
To cook black-eyed beans with pork and himbabao; Heat water. As soon as it boils, add beans and cook 2 minutes. Set aside for 1 hour. Sauté garlic, onion, tomatoes and pork. Add beans including broth. Boil, then simmer until almost soft. Season with salt cook 4 minutes. Bring to a boil once more and add himbabao flowers. Cook 7 minutes longer.
How to Cook Black-Eyed Beans With Pork & Himbabao Flowers
Servings: 4 servings
Ingredients
- 5 cup dried black-eyed beans cooked
- 4 cups water
- 2 tablespoons cooking oil
- 1 teaspoon minced garlic
- 2 tablespoons sliced onion
- 1/2 cup sliced tomatoes
- 1 cup sliced pork
- 1 tablespoon salt
- 3 cups himbabao
Instructions
How to cook black-eyed beans with pork and himbabao:
- Heat water. As soon as it boils, add beans and cook 2 minutes. Set aside for 1 hour. Sauté garlic, onion, tomatoes and pork.
- Add beans including broth. Boil, then simmer until almost soft. Season with salt cook 4 minutes.
- Bring to a boil once more and add himbabao flowers. Cook 7 minutes longer. Serve hot. Six servings.
