• Description

Vernacular Names: parda

Parts utilized as vegetable and availability: pods

Cultivated/Foraged: Planted

Habitat: surroundings

Availability: available October to March; wet season

Dishes:pinakbet, salad, dinengdeng

Traditional Pinakbet

(Shriveled Sauteed Mixed Vegetables)
Elvis Niño Pidut, Brgy. Mabusang Sur, Badoc, Ilocos Norte

Ingredients

• 1 pc medium sweetpotato or kaong/camote roots, peeled and cubed (Ipomoea batatas)
• ½ cup cowpeas or utong (Vigna unguiculata ssp. unguiculata)
• 1 pc medium native eggplant or tarong, cubed (Solanum melongena)
• 6-8 pcs native bittergourd or parya, whole round fruits (Momordica charantia)
• ½ cup hyacinth bean or parda (Lablab purpureus)
• ½ cup pigeon pea or kardis (Cajanus cajan)
• ½ cup radish pods/fruits or rabanos (Raphanus sativus)
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 10-12 tomatoes or kamatis, sliced and the pulp squeezed so that the juices come out
• 3-4 tbsp fish paste or bagoong
• Chilli or siling espada or siling pansigang

Procedure

1. In a bowl, arrange the vegetables in layers, distributing the tomatoes (pulp, seeds and juices included) between layers. Top with a final layer of tomatoes.
2. Mix a bit of water with bagoong and drizzle the mixture over the vegetable layers.
3. Cook over low heat.
4. As the vegetables boil, shake the pot a little to allow vegetables and juices to mix.
5. Cover and cook for a bit more.

Note: Pinakbet means “pinakulbet”, an Ilocano term, and “pinakubet/kulubot” in Tagalog, meaning shriveled. The acidity of the tomatoes shrivel the pinakbet vegetables. Tomatoes also neutralize or temper the saltiness of the bagoong.

Ginulay na Parda

(Hyacinth Bean Salad)
Brgy. Mabusag Sur, Badoc, Ilocos Norte

Ingredients

• 1 cup hyacinth beans or parda (bataw) (Lablab purpureus)
• 2-3 pcs medium tomatoes or kamatis, sliced
• fermented fish sauce or patis

Procedure

1. Boil parda and drain, but not too dry.
2. Add sliced tomatoes.
3. Season with fermented fish sauce.