Korean Baked Beans

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.

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Bean There, Done That Korean Style

Korean Baked Beans: This hearty and flavorful recipe combines the classic comfort of baked beans with the bold flavors of Korean cuisine. The smoky andouille sausage and tangy kimchi add a unique twist to this dish. Perfect for a cozy dinner or a potluck, this recipe is sure to impress.

Course Side Dish

Cuisine American, Fusion, Korean

Keyword Asian fusion, Baked Beans, Korean, Side dish

Prep Time 30 minutes minutes

Cook Time 3 minutes minutes

Servings 10

Author Chef Cameron

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.