Gochujang red beans with brown rice and kimchi
This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over three portions of vegetables and is one of those recipes that will get you out of trouble if you can’t decide what to have for dinner. A side of whatever greens you have, a bit of kimchi and spring onions and you have a gut-boosting recipe that will support your healthiest self.
Each serving provides 462 kcal, 22g protein, 38.5g carbohydrate (of which 7g sugars), 20.9g fat (of which 3.3g saturates), 16.2g fibre and 1.1g salt.
Ingredients
- 400g tin kidney beans
- 2 tsp tomato purée
- 1 tbsp gochujang
- 2 garlic cloves, finely chopped or grated
- 160g/5¾oz frozen spinach, thawed
- 2 tbsp olive oil
- 250g/9oz Tenderstem broccoli
To serve
- 100g/3½oz cooked short-grain brown rice
- 50²µ/1¾´Ç³ú kimchi
- 2 spring onions, sliced on an angle
- 2 tsp sesame seeds
Method
Add the beans (including their liquid), tomato purée, gochujang and garlic to a large pan on a medium heat. Bring to a simmer and cook for 6–7 minutes, stirring gently.
Add the spinach and cook for another 5 minutes. Check the seasoning and adjust as needed (the liquid from tinned beans is salty so you won't need much added salt, if any).
In a frying pan on a medium heat, heat the olive oil and add the tenderstem broccoli. Season with salt and cook for 3–4 minutes, or until lightly coloured and cooked through. There should be a little bite still.
Serve the beans and the broccoli in large bowls in the style of a buddha bowl/grain bowl (separating out each ingredient in a circle around the bowl) with hot brown rice, kimchi, spring onions and sesame seeds.
Recipe Tips
Shop-bought kimchi varies in its ingredients and gut-health properties. Look for kimchi kept in the fridge that says it contains live cultures, and of course if you need it to be vegetarian/vegan, look for that on the label too.
Summer
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