Ingredients
Beans and sauce
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 tablespoon gochujang choose mild if desired; heat varies by brand
- 1 cup tomato puree plain, unseasoned
- 0.5 cup water plus more as needed
- 2 15-ounce cans butter beans drained and gently rinsed
- 0.25 cup heavy cream
- 2 scallions thinly sliced
- 0.25 teaspoon fine salt optional; only after tasting
Equipment
- Large skillet
- Broad spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Cook gently
- Drain and gently rinse the butter beans. Dice the onion, mince the garlic and slice the scallions.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened and translucent. Add the garlic and stir for 30 seconds.
- Stir in the gochujang, then add the tomato puree and water. Stir until smooth. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.
- Fold in the butter beans carefully. Simmer gently for 5–7 minutes until hot throughout, adding a splash of water if needed to keep the sauce spoonable.
- Lower the heat and stir in the cream. Warm for 1–2 minutes without a hard boil. Taste before adding the optional salt. Finish with scallions and serve.
Video
Notes
Use cooked canned butter beans, not dry beans, for this timing. Gochujang brands vary in heat, sweetness and sodium and may contain soy and wheat. The recipe contains dairy.
Optional serving suggestions: cooked rice or toast and a cucumber side. These are not included in the recipe yield. Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.
Related technique video by Manon Jousset (in Dutch) shows a creamy tomato-gochujang butter bean dish. Its ingredient list and proportions differ from this recipe; follow the quantities and method above.