Katne Seguidiyas (Winged Beans with Meat)
Lupe C. Reyes as printed in the Leblon Finatinas Para Guam (Guam Cookbook), used here with the permission of Y Inetnon Famalaoan

1 lb ground round or stew in small cubes
1 whole onion, chopped
1 clove garlic, chopped
2 Tbs oil
2 cup water
1 lb winged beans
1/4 cup soy sauce
2 tsp MSG or Ajinomoto (optional, as many people are allergic to it)

Saute onion and garlic in oil, when soft, add beef. Saute until beef loses pink color and add soy sauce and water. Simmer about 20 minutes (or longer if using stew meat). Wash winged beans, cut into 1-inch long pieces and add to beef stew. Add water to barely cover beef, add MSG; cover and simmer until beans are just tender. Add salt and pepper to taste.

Serve with hot rice.

Yield: 4 to 6 Servings