I am sharing with you the results of my next culinary experiment. This time I was cooking beans in Korean. To make the snack more beautiful, I used several types of beans and even a little chickpeas. The taste turned out to be interesting, rich and moderately spicy.
Ingredients
- Beans (canned) – 500 g
- Chickpeas (canned) – 100 g
- Onion - 1 piece
- Garlic - 3 cloves
- Hot red pepper - 1 pod
- Greenery (any) – 10 g
- Vegetable oil - 3 art.l.
- Wine vinegar - 2 art.l.
- Honey - 1 tbsp.l.
- Soy sauce - 2 art.l.
- Ground black pepper - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Zira - 0,5 tsp.
- Sugar - 1 tsp.
- Salt - to taste
Step-by-step cooking recipe
Open the canned beans and chickpeas, flip them into a colander, rinse.
Finely chop the hot pepper, herbs and peeled onion.
Mix the beans, chickpeas, chopped ingredients and garlic passed through the press.
Add sugar, salt, honey, soy sauce, vinegar, oil and spices. Stir, cover and refrigerate for 4-5 hours.
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