Ingredients
2 tsp Yakso Gochujang
Cherry tomatoes
Half a red pepper
30 g sun dried tomatoes
215 g lima beans
400 g tinned chopped tomatoes
50 ml cooking cream
Rocket
Creamy, slightly spicy and full of flavour! A delicious dish with butter beans and Korean gochujang.
Method:
1. Wash the cherry tomatoes and pepper, then dice them into small cubes along with the sun-dried tomatoes.
2. Heat a dash of oil in a pan and fry the cherry tomatoes and pepper for a few minutes. Then add the sun-dried tomatoes and fry briefly, so that the flavours are released.
3. Add the drained butter beans (lima beans) and the tinned tomato cubes. Gently stir everything together and allow it to warm through.
4. Add the Yakso Gochujang and stir well, so that the spicy Korean chilli paste blends nicely with the vegetables and beans.
5. Pour in the cooking cream and stir everything through thoroughly. Turn the heat down low and let it simmer gently for about 10 minutes, until a delicious, creamy sauce forms.
6. Divide the creamy gochujang butter beans between the plates and garnish with a handful of fresh rocket for a fresh, slightly peppery finishing touch.
Tip: Do you like it a bit spicier? Then add an extra spoonful of Yakso Gochujang. Serve with crusty bread to dip into the creamy sauce!
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