Cheesy Korean Style BBQ Beans
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Cheesy Korean Style BBQ Beans

with Jasmine Rice and Crispy Onions

Tags:
Quick
Veggie
Allergens:
Soya
Celery
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

30 grams

Tomato Puree

1 carton(s)

Mixed Beans

50 grams

Gochujang Paste

(Contains Soya)

10 grams

Vegetable Stock Paste

(Contains Celery)

80 grams

Mature Cheddar Cheese

(Contains Milk)

100 grams

Baby Spinach

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)3174 kJ
Energy (kcal)759 kcal
Fat28 g
of which saturates16.1 g
Carbohydrate93.1 g
of which sugars15.7 g
Protein28.6 g
Salt4.62 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Large Frying Pan
Grater
Sieve

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

2

a) Meanwhile, pop a large frying pan on medium-high heat.

b) Once hot, add the tomato puree, mixed beans and all their liquid. 

c) Stir in the gochujang paste, veg stock paste and sugar (see pantry for amount). 

d) Bring to the boil, then simmer until thickened, 5-6 mins.

3

a) Meanwhile, grate the cheese.

b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

4

a) When the rice is cooked, drain in a sieve and pop back in the pan.

b) Cover with a lid and leave to the side until ready to serve.

5

a) Just before serving, stir the BBQ sauce, butter (see pantry for amount) and half the cheese into the beans. 

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if you feel it needs it.

6

a) Share the rice between your bowls and spoon over the BBQ beans. 

b) Serve with the remaining cheese and the crispy onions sprinkled on top.

Enjoy!