1 tablespoon olive oil
1 tablespoon butter
1 white onion diced
3 garlic cloves minced
1 tablespoon tomato puree
2 tablespoon gochujang paste
2 tablespoon soy sauce
350 g butter beans
125 ml water or vegetable stock
100 ml heavy cream double cream
50 g hard cheese grated
½ lemon juice
1 scallion thinly sliced, to garnish
1 teaspoon sesame seeds to garnish
- Add the olive oil and butter to a pan, then add the diced white onion. Saute for 3-4 minutes, stirring occasionally, then add the minced garlic and cook for another 1-2 minutes.
- Add the tomato puree and gochujang paste, stirring them into the onion mixture. Cook for a minute until the pastes have turned fragrant and deepened in color.
- Add the soy sauce, butter beans, stock, and heavy cream. Leave to simmer on low heat for 10 minutes until the sauce has thickened. Stir occasionally.
- Add the grated cheese and lemon juice to the pan, stirring both into the sauce. Scatter over the cilantro, sesame seeds, and sliced scallions to garnish and serve.
Source: https://www.bytheforkful.com/gochujang-beans/
Note: we use 3 cans for 2x lunch. Less gochujang is fine