Gochujang Baked Beans
Bean season is upon us! I can’t think of a way I don’t like beans. This is one of my most favorite bean recipes and it goes on repeat this time of year. Gochujang Baked Beans (recipe below). We’re talking seriously lip smacking good! It’s spicy, sweet and a little smoky, umami strong, and happens to be vegan (by all meals, if you do bacon, this is a fine dish to let it play). It stands on it own or makes an amazing side, and don’t get me started with leftovers, if your lucky enough to have any. If you’re missing any of the pantry items below, and your sauce tastes a little flat, add a few squirts of ketchup to punch it up. You can’t go wrong!
Gochujang Baked Beans
1 cup dried beans- cranberry, pinto...
1 medium onion, divided, half chopped
1 medium carrot, divided, half chopped
2 stalks celery, divided, on chopped
1/2 small red pepper, chopped
Bourbon or whisky to deglaze the pan.
3 Tbs maple syrup
1 Tbs Brown sugar or molasses
2 heaping Tbs Gochujang
2 tsp tomato paste
2 tsp soy sauce
1-2 tsp Dijon
1 tsp fresh ginger
1-2 Tbs cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp+ smoked paprika
Pinch dried thyme
Flaky sea salt
Fresh ground pepper
Prepare beans per package directions (I rarely, if ever, soak mine) adding half the onion, half the carrot and one of the celery stalks to the water. Reserve the chopped portions for the next step. Once beans are cooked, remove vegetables and reserve some of the pot liquor (cooking liquid). Season with salt and pepper
•preheat oven to 350F
•In a medium sized oven proof pan with a lid, sauté onion until and deglaze with bourbon. Add remaining carrot, celery and pepper. Cook until sweaty.
•Lower heat and add remaining ingredients and whisk until heated through and fully combine.
•Stir in cooked beans. Add cooking liquid as needed to create a thick syrupy sauce to envelop the beans. Bring to a simmer. Adjust seasoning to taste.
•Pop on lid and place in the oven on a center rack for about 30 minutes.
•Serve and enjoy!
