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Baguio beans with Corn
2 cups Baguio beans, sliced thinly
1/2 cups corn, whole kernel
1 cup carrots, cut into small strips
1 piece medium-size onion, sliced
2 segments garlic, chopped
1 table spoon vegetable oil
1/2 cup hugas bigas/clean water from rice washed
Salt to taste


Saute garlic and onion. Add Baguio beans, carrots, corn, and hugas bigas. Season with salt.
Cook until done. Do not overcook to preserve the bright colors of the vegetables. Serve hot.
Good for 6 persons. 3/4 cup per serving.