Ingredients:

  • 1 cup dried pinto beans (or canned, if in a hurry)
  • 4 cups water (if using dried beans)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup (for sweetness)
  • 1 teaspoon sesame oil
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon black pepper
  • Salt to taste
  • 2 green onions, chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • Fresh cilantro leaves (optional, for garnish)

Instructions:

  1. Rinse the dried pinto beans under cold water. Soak them in water for at least 4 hours or overnight for faster cooking. Drain and rinse.
  2. In a pot, combine the soaked beans with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Drain and set aside.
  3. In a large skillet or wok, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  5. Add the gochujang to the pan, stirring vigorously to combine it with the onion mixture. Allow it to cook for 2-3 minutes, which will deepen the flavor.
  6. Stir in the soy sauce, rice vinegar, honey (or maple syrup), sesame oil, smoked paprika (if using), black pepper, and salt. Cook for an additional 2 minutes.
  7. Gently fold the cooked (or canned, rinsed) beans into the spicy mixture, stirring to coat the beans evenly with the sauce. Cook for another 5-10 minutes.
  8. Taste and adjust seasoning if necessary, adding more salt or honey for sweetness.
  9. Plate the spicy gochujang pit beans in a serving dish, and garnish with chopped green onions, sesame seeds, and fresh cilantro, if desired.