Cannellini Bean Stew with Gochujang Aubergine
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
1
hourThis fusion-inspired recipe combines creamy white beans, tomatoes, mushrooms, and red miso with soft aubergine coated in a rich gochujang sauce.
Ingredients
- For the Bean Stew:
120g dried cannellini beans, soaked overnight (12 hours)
1 white onion, finely chopped
1 solo garlic bulb (or 4 cloves garlic), finely chopped
225g tomatoes, chopped
100g chestnut mushrooms, chopped
1 tbsp red miso paste
400ml water
Rapeseed oil
Sea salt flakes
Ground black pepper
- For the Gochujang Aubergine
1 aubergine, diced
1 tbsp gochujang paste
50ml water
Rapeseed oil
Sea salt flakes
Ground black pepper
- To Serve
Fresh parsley, finely chopped
Directions
- Prepare the Bean Stew
- Drain and rinse the soaked cannellini beans.
- Heat a saucepan over medium heat with a little rapeseed oil.
- Add the onion and garlic and cook until softened and fragrant.
- Stir in the miso paste and cook for 1 minute until aromatic.
- Add the chopped tomatoes and cook until softened and releasing their juices.
- Add the cannellini beans and mushrooms and stir well.
- Pour in the water and bring to a boil.
- Reduce the heat, cover, and simmer for about 1 hour, or until the beans are tender.
- Make the Gochujang Aubergine
- Meanwhile, heat a frying pan over medium heat with a little oil.
- Add the diced aubergine and season lightly with salt.
- Cook until soft and golden brown.
- Stir in the gochujang paste and add the water.
- Mix well until the aubergine is evenly coated in a glossy sauce.
- Season with black pepper and set aside.
- Finish & Serve
- Season the bean stew with salt and black pepper to taste.
- Stir through most of the chopped parsley.
- Spoon the stew into serving bowls.
- Top with the gochujang aubergine and finish with the remaining parsley.
- Serve warm and enjoy.
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