Ingredients
Beans and sauce
- 1 tablespoon unsalted butter 14 g
- 1 small onion 100 g, finely diced
- 2 cloves garlic 6 g, minced
- 1 tablespoon gochujang 20 g; additional paste optional and not included in nutrition
- 1 can crushed tomatoes 14 ounces / 400 g
- 1/4 cup water 60 ml, plus more as needed
- 2 cans no-salt-added butter beans 15 ounces each; drained and rinsed, about 500 g total
- 1/4 cup heavy cream 60 g
- 1 teaspoon unseasoned rice vinegar 5 g
- 2 scallions 30 g, thinly sliced
Equipment
- 1 Large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring spoons
- 1 wide spoon
Instructions
Build the sauce and warm the beans
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.
- Stir in the gochujang, crushed tomatoes, and water until smooth. Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until slightly thickened.
- Fold in the drained cooked beans and cream. Simmer gently for 4–5 minutes until the beans are hot throughout; avoid vigorous stirring.
- Taste the sauce. Add a little extra gochujang if desired, dissolving it in a spoonful of sauce first. Stir in the rice vinegar, then loosen with water if needed.
- Divide into four portions and finish with scallions. Serve with an accompaniment of your choice; bread or rice is not included in the nutrition estimate.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 274.6kcalCarbohydrates: 38.5gProtein: 12.6gFat: 9.2gSaturated Fat: 5.4gSodium: 269.8mgFiber: 11.5gSugar: 10.8g
Notes
Nutrition is an ingredient-based estimate for one-fourth of the skillet without bread or rice. USDA SR Legacy entries were used for the ingredients, with cooked unsalted large lima beans as a composition proxy for drained no-salt-added canned butter beans and distilled vinegar for the small amount of unseasoned rice vinegar. The gochujang estimate uses Sainsbury's published paste label; Korean paste brands can differ substantially, especially in sodium. Optional extra paste is excluded.
Contains milk and soy; some gochujang contains wheat. Refrigerate promptly in shallow containers, use within 3–4 days, and reheat to 165°F.
