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.
Servings 10
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 9x13 inch baking dish. Bake in a preheated 350°F (175°C) oven for 30-45 minutes, or until the sauce is thickened and bubbly.