Name: Gochujang Red Bean Rice Bowl
Cook time: 20 min
Total time: 20 min
Yield: 3-4
Ingredients: 1 tbsp sesame or olive oil; 1 heaped tbsp tomato puree; 1-2 tsp gochujang paste (depending on your spice preference); 2 fat garlic cloves, grated; 1 jar Queen Red Beans - with their bean stock; ½ tsp fresh ginger, grated; 1 tsp honey or maple syrup; 150g tenderstem broccoli; 2 tbsp olive oil; 150g kale; The zest of 1 lime, plus wedges to serve; 2 tsp sesame seeds; Rice of choice; Spring onions, roughly chopped; Kimchi or sauerkraut (optional)

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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

bean-recipe-gochujang-red-bean-rice-bowl

Ve G

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Gochujang Red Bean Rice Bowl

This recipe is inspired by Dr Rupy, which he refers to as a DIVERSITY BOWL. Packing in that variety for to feed our gut microbiome.

Gochujang is a korean spice paste FIERY in flavour. It works so well with our Queen Red Beans in this Asian-style rice bowl, which is a power-house of a gut-loving bowl. Great for a speedy weeknight meal or fun fake-away. Jazz up the toppings or sides depending on what you have going.

Feeds: 3-4

Takes: 20 minutes

Ingredients

For the beans

1 tbsp sesame or olive oil
1 heaped tbsp tomato puree
1-2 tsp gochujang paste (depending on your spice preference)
2 fat garlic cloves, grated
1 jar Queen Red Beans - with their bean stock
½ tsp fresh ginger, grated
1 tsp honey or maple syrup

For the roasted veg

150g tenderstem broccoli
2 tbsp olive oil
150g kale
The zest of 1 lime, plus wedges to serve
2 tsp sesame seeds

To serve

Rice of choice
Spring onions, roughly chopped
Kimchi or sauerkraut (optional)

Made with:
Queen Red Beans

These are the most delicious red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there.

Directions

step 1
Preheat the oven to 180°C.
step 2
Heat 1 tablespoon of oil in a pan over a low-medium heat. Add the tomato puree, gochujang, garlic and ginger and cook off for 2 minutes. Pour in the beans with their liquid, add the honey or maple syrup and bubble away over a low heat for 6-7 minutes, stirring occasionally.
step 3
Meanwhile, add the broccoli to a baking tray and drizzle with oil and a pinch of salt. Roast for an initial 3 minutes, then add the kale to the same pan and continue to roast for a further 5-6 minutes or until the kale is nice and crisp. You could also steam the greens, if you’d prefer.
step 4
Cook the rice as per package instructions.
step 5
The beans should be looking glossy and still a little saucy - check for seasoning, keeping in mind the beans are already seasoned.
step 6
Remove the kale from the oven and grate over the zest of 1 lime and sprinkle over the sesame seeds, toss through with your hands - it should start to smell zesty and fresh!
step 7
Spoon the rice into bowls, top with the beans, crispy greens and finish with more sesame seeds and spring onions. Serve with lime wedges for extra freshness.

Made with:
Queen Red Beans

These are the most delicious red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there.

Tender Queen Red Beans

These are THE MOST DELICIOUS red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there. Their deeply savoury and meatiness make them the key component for a red wine ragu or scattered in a roasted kale + feta salad where their burgundy colour can be appreciated in its full glory. Even better still, try them straight from the jar.

Cook with queen red beans