What's better than beans on toast? Gochujang beans on toast, that's what.
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Serves
2
White Onion
Garlic Cloves
Cooked Cannellini Beans
Fresh Ginger
Chopped Tomatoes
Soy Sauce
Gochujang
Brown Sugar
Smoked Paprika
TO SERVE:
Sourdough
Spring Onion
Unsweetened Soya Yoghurt
Sesame Seeds
Fresh Coriander
Lime
Sesame Oil
Serves
2
White Onion
Garlic Cloves
Cooked Cannellini Beans
Fresh Ginger
Chopped Tomatoes
Soy Sauce
Gochujang
Brown Sugar
Smoked Paprika
TO SERVE:
Sourdough
Spring Onion
Unsweetened Soya Yoghurt
Sesame Seeds
Fresh Coriander
Lime
Sesame Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the onion and mince the garlic.
Step 2.
Heat a medium pot with a drizzle of olive oil and add the onions with a pinch of salt. Cook over a medium heat for 3-4 mins, then add the garlic and ginger. Stir and cook for another 2 mins before adding the chopped tomatoes, drained beans, soy sauce, gochujang, sugar and paprika.
Step 3.
Simmer over a low heat for about 10 mins until slightly thickened. Taste and adjust seasonings, adding plenty of black pepper, more soy sauce or gochujang, if you like.
Step 4.
Meanwhile, toast the bread and thinly slice the spring onion.
Step 5.
To serve, spoon the beans over the toast, add a spoon of yoghurt, top with the spring onion, sesame seeds and coriander. Finish with a good squeeze of lime and a final drizzle of sesame oil, if using.
Step 6.
The beans keep well in the fridge for up to three days.
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