Bush’s Baked Beans with Gochujang
Add spice and umami to the summertime staple.
Serves6
Makes3 1/2 cups
Prep5 minutes
Cook5 minutes to 10 minutes
Baked beans are a classic summer side dish for a good reason, and it’s hard to beat the flavor you can get from a can of Bush’s Baked Beans. The beans are slow-cooked in a sweet, smoky sauce in a signature blend of spices. For your next summer cookout, picnic, or party, add gochujang to give every spoonful a kick of flavor. Just a tablespoon or two of the fermented red pepper paste turns the classic beans into something brand new that everyone will want to try.
Why You’ll Love It
Bush’s Baked Beans are so darn good on their own, but if you’re looking for the one thing that will take the side dish to a whole new level, try adding gochujang. The Korean pepper paste adds spice and umami to this summertime staple.
Key Ingredients in Bush’s Baked Beans with Gochujang
- Bush’s Baked Beans: These beans are made from a secret family recipe, and this recipe lets you put your own spin on the classic dish.
- Gochujang: This concentrated pepper paste has a concentrated spicy flavor and delicious pungency.
- Scallions: You’ll use the whole scallion in this recipe — sauté white and light green parts and garnish with the dark green parts.
- Rice vinegar: This vinegar is mildly acidic, adding brightness and balance to the sweet, spicy, and savory side.
Sweet, Smoky, and Delightfully Saucy
Bush’s Baked Beans are iconic for a reason. I often serve them warmed straight from the can, but sometimes I can’t help but tinker in the kitchen. (I’m a recipe developer, after all!) Luckily, Bush’s Baked Beans are the perfect place to start when playing around with flavors and trying to discover your signature dish.
How to Make Bush’s Baked Beans with Gochujang
- Sauté white and light green parts of the scallions. The white and light green parts of scallions have a mild onion flavor that adds depth to this special side dish.
- Add gochujang. Because of its thick texture, it’s best to cook the Korean pepper paste in oil first so that it softens enough to incorporate seamlessly into the beans.
- Stir in Bush’s Baked Beans and rice vinegar. Add the baked beans and rice vinegar and cook just until they are warmed through. Then garnish with the dark green parts of the scallions.
Bush's Baked Beans with Gochujang Recipe
Add spice and umami to the summertime staple.
Prep time 5 minutes
Cook time 5 minutes to 10 minutes
Makes 3 1/2 cups
Serves 6
Nutritional Info
Ingredients
- 3
medium scallions
- 1 tablespoon
neutral oil, such as vegetable or canola
- 1 1/2 to 2 tablespoons
gochujang (Korean pepper paste)
- 1/2 teaspoon
kosher salt
- 1 (28-ounce) can
Bush's Baked Beans
- 1 tablespoon
rice vinegar
Instructions
Thinly slice 3 medium scallions, keeping the dark green parts separate from the white and light green parts.
Heat 1 tablespoon neutral oil in a medium saucepan over medium heat until shimmering. Add the white and light green scallion parts, 1 1/2 to 2 tablespoons gochujang, and 1/2 teaspoon kosher salt. Cook, stirring frequently and scraping the bottom of the pan, until the scallions are tender and the mixture is fragrant, about 2 minutes.
Add 1 (28-ounce) can Bush's Baked Beans and 1 tablespoon rice vinegar. Cook, stirring occasionally, until it comes to a simmer, about 4 minutes. Garnish with the dark green scallion parts.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days.