Ingredients
Beans and sauce
- 2 cans plain butter beans 15.5 oz each; drained and rinsed, about 500 g total drained weight
- 1 tbsp neutral oil 14 g
- 1/2 small onion about 75 g, finely chopped
- 2 garlic cloves about 6 g, minced
- 2 tbsp gochujang paste about 35 g; use mild paste if preferred
- 1 tbsp tomato paste 16 g
- 3/4 cup full-fat canned coconut milk 180 mL; stir before measuring
- 1/2 cup water 120 mL
- 2 cups baby spinach 60 g
- 1 tbsp rice vinegar 15 mL
- 1 tsp lower-sodium soy sauce 5 mL
Measured garnish
- 2 scallions about 30 g, thinly sliced
- 1 tsp toasted sesame seeds about 3 g
Equipment
- 1 Wide deep skillet
- 1 Wooden spoon
- 1 Colander
Instructions
- Drain and rinse the beans. Chop the onion, mince the garlic, wash the spinach, and slice the scallions. Stir the canned coconut milk before measuring.
- Heat oil in a wide deep skillet over medium heat. Cook the onion for 4–5 minutes, stirring, until softened. Add garlic and stir for 30 seconds. Stir in gochujang and tomato paste for about 1 minute, lowering the heat if they stick.
- Pour in coconut milk and water. Stir until the pastes are fully dispersed, then fold in the beans. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring carefully, until the sauce lightly coats the beans. Add a tablespoon of water if it becomes too thick.
- Fold in spinach and cook for about 2 minutes, until wilted and hot. Remove from the heat and stir in rice vinegar and soy sauce. Taste before adding any extra seasoning.
- Divide into four light main portions. Top with scallions and sesame seeds. Rice or bread may be served separately and is excluded from the nutrition and cost estimates.
Nutrition
Calories: 310kcalCarbohydrates: 36gProtein: 11gFat: 14gFiber: 10g
Video
Notes
Nutrition estimate uses about 500 g drained cooked butter beans, 180 mL full-fat coconut milk, 14 g oil, and all listed vegetables, pastes, seasonings, and garnish divided by four. Rice or bread is excluded. Brands and drained weights change the result. Budget estimate: US$3 beans and US$3 combined portions of coconut milk, vegetables, paste, oil, and seasonings; local prices vary.
Allergens: check gochujang and soy sauce for soy and wheat; sesame seeds are included. For a milder variation, use 1 tablespoon gochujang, which changes the estimate. Refrigerate within two hours, use within 3–4 days, and reheat to 165°F with a little water.
Video credit: Helen ModernPepper / Modern Pepper, Gochujang Bibimbap Sauce: EASY & Gourmet Bibimbap Sauce Recipes, published April 13, 2023. It is a full-length gochujang-sauce instructional companion, not a demonstration of this bean recipe. Her sauces include honey and sesame oil, with mayonnaise and beef seasoning in one version; this recipe instead simmers beans, coconut milk, tomato paste, and spinach, with its own quantities and timing.