Ingredients
For four servings
- 2 15-oz cans butter beans drained and rinsed
- 1 tbsp neutral oil
- 4 scallions white and green parts separated and sliced
- 2 cloves garlic minced
- 1 tbsp gochujang
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar unseasoned
- 1 tsp honey
- 1/2 cup water
- 1 tsp toasted sesame oil
- 1 lime juice, about 2 tbsp
- 1 tsp sesame seeds toasted
Equipment
- Can opener
- Colander
- Cutting board
- knife
- Measuring spoons and cup
- Large skillet
- Wooden spoon
Instructions
Make the beans
- Drain and rinse the butter beans in a colander, then let the excess water drip away.
- Slice the scallions, keeping white and green parts separate. Mince the garlic.
- Heat the neutral oil in a large skillet over medium heat. Add the scallion whites and cook 2 minutes. Add the garlic and stir for 30 seconds, just until fragrant.
- Stir in the gochujang, soy sauce, rice vinegar, honey, and 1/2 cup water. Simmer 2 minutes, stirring until the paste dissolves into a smooth sauce.
- Add the drained butter beans and fold gently to coat. Simmer 4 to 5 minutes, until hot and the sauce lightly coats the beans. Add a splash of water if it tightens too much.
- Turn off the heat. Stir in the toasted sesame oil and about 2 tablespoons lime juice. Scatter scallion greens and sesame seeds over the top. Serve warm.
Notes
Estimated US dollar cost basis for the full batch: 2 cans butter beans $3.00, oil $0.15, scallions $0.60, garlic $0.20, gochujang $0.35, soy sauce $0.10, rice vinegar $0.10, honey $0.10, water negligible, sesame oil $0.15, lime $0.60, sesame seeds $0.10; about $5.45, rounded to $6. Prices vary.
Check the gochujang label for heat level and allergens, which vary by brand. Honey makes this version unsuitable for strict vegans; maple syrup can replace it as a variation.
Refrigerate leftovers promptly in a covered container and use within 3 days. Warm gently with a spoonful of water.
