This recipe is a celebration of the bold (and addictively delicious) flavors of Korean cooking. Kimchi, sweet and spicy gochujang, and toasted sesame join forces to jazz up the humble navy bean. Serve these Kimchi Sesame Navy Beans alongside some roasted chicken or fried tofu, in lettuce cups, and over rice.
Navy Beans (Water, Navy Beans), Water, Vegan Kimchi (Napa Cabbage, Chile Pepper, Carrot, Garlic, Green Onion, Cane Sugar, Onions, Sea Salt, Ginger), Vegetable Broth (Water, [Onions, Leeks, Water, Celeriac, Celery, Carrots, Tomatoes, Potatoes, Parsley, Garlic, Bay Leaves, Rosemary], Sea Salt, Yeast Extract, Tomato Paste, Thyme), Rice Vinegar, Gochujang (Tapioca Syrup, Water, Brown Rice, Red Pepper Powder, Salt, Alcohol, Soybean, Garlic, Onion), Sunflower and/or Rice Bran Oil, Maple Syrup, Ginger, Garlic, Toasted Sesame Oil, Sesame Seeds, Sea Salt and Tapioca and/or Non-GMO Corn Starch.
Contains: Sesame and Soy
Wow, this is good stuff. Tender beans in a kimchi/sesame flavored sauce might sound strange, but trust me- it’s delicious. These would go great in tacos for an Asian fusion kick.