Bold Bean Co
Your Cart
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Gochujang Beans with Sticky Mushrooms
This is a VERY delicious, plant-based way to enjoy butter beans with some rich umami from the gochujang + mushrooms. SO creamy and FULL of flavour. Max is a food writer who's aim is to bring flavour packed, veg-centric food to your table. Watch him make this recipe here!
Ingredients
1 jar Queen Butter Beans - with their bean stock
3 tbsp olive oil
1 garlic bulb, all but one clove thinly sliced
1 white onion, finely diced
150g assorted wild mushrooms, roughly torn or sliced
1/4 cup mirin
1/4 cup rice vinegar
1/4 cup dark soy sauce
2 tbsp gochujang
200ml full fat coconut milk
1 tbsp tomato puree
3 spring onions, finely chopped
Crusty bread, to serve (optional)
Directions
For the glaze, combine the mirin, rice vinegar, soy sauce, 1 tablespoon of gochujang and the last garlic clove grated into a bowl. Mix to combine.
For the beans, heat 2 tablespoons of oil in a pan over a medium-low heat. Add the sliced garlic and cook for 5 minutes until they begin to lightly brown. Add the onion and sweat down fully, adding another splash of oil if needed.
Add a tablespoon of the gochujang and tomato puree to the pan and stir in. Continue to cook for a few minutes until the puree darkens in colour.
Add the coconut milk and reduce a little before pouring in the beans with their bean stock. Turn the hob to low and simmer for 6-7 minutes until ready to serve.
To finish the mushrooms, fry them on a high heat with a little bit of oil until almost fully cooked, around 5-10 minutes. Spoon in the glaze slowly and reduce until a thick sticky sauce has formed.
To serve, spoon the gochujang beans into bowls and top with the glazed mushrooms. Finish with sliced spring onions. Serve with crusty sourdough, if you like.
More Recipes
Save
Save
Save
Save
Save
Save
