By Marjorie Gorospe
INQUIRER.net

SERVING ham especially during the holiday season will surely make your family smile. But after the celebration, you often have ham leftovers. Don’t fret. Chef Ricky Cordova of the American Hospitality Academy shows how you can transform that ham leftover into a soup with your favorite monggo.

First, prepare these ingredients:

150g monggo beans
45g butter
30g finely diced onion
15g finely diced garlic
30g finely diced tomatoes
1 pc whole tomato (for garnish)
100g Left over ham
500ml chicken stock
Salt
Pepper
cheddar cheese (grated)
pinch of chili flakes

Here are the steps to preparing it:

1. In a pot, sear your finely diced ham until crispy. Set aside half quantity.
2. Add and sweat your onions, garlic, and tomatoes with a little butter.
3. Add the monggo beans and quickly add your chicken stock. Season with salt and pepper. Simmer until beans are tender.
4. Plate in a soup bowl. Garnish with sprinkled grated cheese, chili flakes, rosette tomatoes and the ham.

But remember: do not overcook the monggo beans so as not to make it mushy.

Now, you can serve ham with additional flavor and touch of Filipino taste with the monggo bean factor.

Enjoy!