Make this hearty bean stew for a warming, high-protein dinner or lunch. It's delicious and satisfying and tastes even better the day after. You can add other protein sources to it instead of tofu such as chicken or beef.
Korean Bean Stew
2 tbsp sesame oil
160g spring onions (about 10), roughly sliced reserving some for garnish
50g piece of root ginger (about 5cm), peeled and grated
2 garlic cloves, grated
400g tin black beans, drained and rinsed
1 tbsp gochujang (or any chilli bean paste)
1 tbsp soy sauce
160g green beans, roughly chopped
½ vegetable stock cube
300ml boiling water 200g
firm tofu (smoked flavour, or plain), cut into 1.5cm cubes
10g sesame seeds, to serve
A handful of coriander, to serve on top
Heat the sesame oil in a casserole dish over a medium heat, add the spring onions, ginger and garlic and sauté gently for 5 minutes until softened.
Add the black beans, gochujang and soy sauce and stir for a minute before adding the green beans and vegetable stock cube plus the boiling water.
Bring to a simmer then add the tofu and cook for a further 5–6 minutes.
Remove from the heat and serve sprinkled with the sesame seeds and the rest of the spring onions.