Today’s Cooking & Eating Adventure
Creamy, nutty, and packed with umami—these butterbeans are simmered in a rich sesame peanut sauce with a little heat from chilli crisp. Served with charred pak choi for the perfect bite.
Recipe from Bosh blog
Video – https://www.facebook.com/reel/1183812663126651
Blog – https://www.bosh.tv/
Butterbean & Pak Choi with Peanut-Tahini Sauce (Serves 2)
For the Sauce:
- 1 tbsp chilli oil
- 1 bunch spring onions (white and green parts separated)
- 3 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp chilli crisp
- 1.5 tbsp smooth peanut butter
- 1.5 tbsp tahini
- 1–2 tbsp soy sauce
- 2 tsp rice wine vinegar
- 2 x 400g tins butterbeans, drained
- 200ml vegetable stock
For the Greens:
- 2 bulbs pak choi
- Oil, salt, and pepper
Optional Garnishes:
- Finely sliced spring onions
- Black sesame seeds
- Fresh chilli slices or coriander
How to Make It:
1️⃣ Build the Sauce:
- Sauté the white parts of the spring onions, garlic, and ginger in the chilli oil.
- Stir in the peanut butter, tahini, and chilli crisp until melted.
- Add the butterbeans and vegetable stock, stirring until everything is well coated.
- Simmer gently.
2️⃣ Braise & Thicken:
- Reduce the heat, partially cover the pan, and braise for 10–15 minutes, stirring occasionally.
- Add more stock if the sauce becomes too thick.
3️⃣ Char the Greens:
- Halve the pak choi and season with oil, salt, and pepper.
- Char the pak choi on a hot grill pan for 3 minutes per side.
4️⃣ Assemble & Serve:
Top with the charred pak choi and your choice of optional garnishes.
Spoon the butterbean mixture into bowls.
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