This isn’t your ordinary baked beans recipe. It’s a delightful fusion of American comfort food and Korean culinary flair. Imagine tender pinto beans simmered in a rich, savory sauce, infused with the fiery heat of gochujang, the sweet tanginess of kimchi, and the smoky allure of andouille sausage. Every bite is a burst of flavor, a harmonious blend of sweet, spicy, and savory.
This dish is more than just a meal; it’s an experience. The smoky andouille sausage adds a hearty, meaty element, while the tangy kimchi provides a bright, acidic contrast. The gochujang, a Korean chili paste, adds a fiery kick that warms you from the inside out. And the sweet maple syrup balances out the heat, creating a complex and satisfying flavor profile.
Perfect for a cozy winter meal or a potluck gathering, this recipe is sure to elevate your taste buds. It’s a dish that’s both comforting and exciting, familiar yet exotic. So why not give it a try? You might just discover your new favorite comfort food.
Korean Baked Beans
Ingredients
- 2 lbs Pinto beans dry
- 1.5 lbs Andouille sausage diced
- 1 Onion diced
- 6 cloves Garlic minced
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 1 Tbsp Ginger minced
- 3 Tbsp Gochujang
- ¼ cup Maple syrup
- 1 Jalapeno diced
- ½ cup Ketchup
- ¼ cup Rice vinegar
- 1 tsp Mustard powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Molasses
- 1 Tbsp Honey
- ¼ cup Brown sugar
- 1 cup Kimchi chopped
- 1 Tbsp Sesame oil
- 2 Tbsp Soy sauce
Instructions
Prep the Beans:
- Soak the pinto beans overnight in plenty of water. Drain and rinse thoroughly.
Cook the Sausage:
- Brown the andouille sausage in a large pot or Dutch oven over medium-high heat.
Sauté the Veggies:
- Throw in the onion, garlic, ginger, jalapeno, and bell peppers and saute until softened.
Combine Ingredients:
- Add the drained beans, gochujang, maple syrup, jalapeno, ketchup, rice vinegar, mustard powder, Worcestershire sauce, molasses, honey, brown sugar, kimchi, sesame oil, and soy sauce to the pot.
Simmer and Bake:
- Add enough water to cover the beans by about an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 1-2 hours, or until the beans are tender. Transfer the mixture to a 9×13 inch baking dish. Bake in a preheated 350°F (175°C) oven for 30-45 minutes, or until the sauce is thickened and bubbly.
