Gochujang + whiskey butter beans

2 tbsp / 30 ml whiskey or bourbon

1 spring onion sliced

2 tbsp gochujang

1/2 tbsp olive oil

1 x 400g tin of butter beans

2 tbsp tomato purée

2 tsp soy sauce

2 garlic cloves minced

1 hyphen 2 slices of sourdough toasted

1 tbsp ketchup

2 tsp brown sugar

1/2 tbsp fresh ginger grated

1/2 tbsp rice vinegar

1 tsp sesame seeds

1 shallot finely diced

Step 1

Heat the oil in a pan over a medium heat. once hot, add the shallot and fry for 3 minutes. add the garlic and ginger and cook for a further 2 minutes.

Step 2

Turn up the heat and pour in the whiskey. cook until the whiskey has evaporated (about 2 minutes).

Step 3

Turn the heat back down to medium, then pour in the butter beans (with the juices). add the ketchup, tomato purée, gochujang, soy sauce, brown sugar and rice vinegar.

Step 4

Stir everything together and simmer for 20 minutes until the sauce has thickened.

Step 5

Sprinkle over the spring onion and sesame seeds on top, and serve with toasted sourdough. enjoy!