Sesame Peanut Beans

15 mins
Serves 1
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Directions

  1. 1Sauté the white parts of the spring onions, garlic, and ginger in chilli oil.
  2. 2Sauté the white parts of the spring onions, garlic, and ginger in chilli oil.
  3. 3Sauté the white parts of the spring onions, garlic, and ginger in chilli oil.
  4. 4Stir in the peanut butter, tahini, and chilli crisp until melted.
  5. 5Stir in the peanut butter, tahini, and chilli crisp until melted.
  6. 6Stir in the peanut butter, tahini, and chilli crisp until melted.
  7. 7Add butterbeans and stock, stirring until coated.
  8. 8Add butterbeans and stock, stirring until coated.
  9. 9Add butterbeans and stock, stirring until coated.
  10. 10Simmer gently.
  11. 11Simmer gently.
  12. 12Simmer gently.
  13. 13Reduce the heat, partially cover, and braise for 10–15 mins, stirring occasionally.
  14. 14Reduce the heat, partially cover, and braise for 10–15 mins, stirring occasionally.
  15. 15Reduce the heat, partially cover, and braise for 10–15 mins, stirring occasionally.
  16. 16Add more stock if needed.
  17. 17Add more stock if needed.
  18. 18Add more stock if needed.
  19. 19Halve the pak choi, season with oil, salt, and pepper.
  20. 20Halve the pak choi, season with oil, salt, and pepper.
  21. 21Halve the pak choi, season with oil, salt, and pepper.
  22. 22Char on a hot grill pan for 3 mins per side.
  23. 23Char on a hot grill pan for 3 mins per side.
  24. 24Char on a hot grill pan for 3 mins per side.
  25. 25Spoon the beans into bowls, top with pak choi and your choice of garnishes.
  26. 26Spoon the beans into bowls, top with pak choi and your choice of garnishes.
  27. 27Spoon the beans into bowls, top with pak choi and your choice of garnishes.

Ingredients

  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 1 bunch spring onions (white and green parts separated)
  • 1 bunch spring onions (white and green parts separated)
  • 1 bunch spring onions (white and green parts separated)
  • 3 garlic cloves, grated
  • 3 garlic cloves, grated
  • 3 garlic cloves, grated
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh ginger, grated
  • 1 tbsp chilli crisp
  • 1 tbsp chilli crisp
  • 1 tbsp chilli crisp
  • 1.5 tbsp smooth peanut butter
  • 1.5 tbsp smooth peanut butter
  • 1.5 tbsp smooth peanut butter
  • 1.5 tbsp tahini
  • 1.5 tbsp tahini
  • 1.5 tbsp tahini
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 800 g butterbeans, drained
  • 800 g butterbeans, drained
  • 800 g butterbeans, drained
  • 200 ml vegetable stock
  • 200 ml vegetable stock
  • 200 ml vegetable stock
  • 2 bulbs pak choi
  • 2 bulbs pak choi
  • 2 bulbs pak choi
  • 0 oil
  • 0 oil
  • 0 oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 finely sliced spring onions
  • 0 finely sliced spring onions
  • 0 finely sliced spring onions
  • 0 black sesame seeds
  • 0 black sesame seeds
  • 0 black sesame seeds
  • 0 fresh chilli slices or coriander
  • 0 fresh chilli slices or coriander
  • 0 fresh chilli slices or coriander

Equipment

pangrill panspoonforkknife