Sesame Peanut Beans

Ingredients

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 ½ tbsp smooth peanut butter

1 ½ tbsp tahini

1–2 tbsp soy sauce

2 tsp rice wine vinegar

2 × 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

1️⃣ Build the sauce | Sauté the white parts of the spring onions, garlic, and ginger in chilli oil | Stir in the peanut butter, tahini, and chilli crisp until melted | Add butterbeans and stock, stirring until coated | Simmer gently

2️⃣ Braise & thicken | Reduce the heat, partially cover, and braise for 10–15 mins, stirring occasionally | Add more stock if needed

3️⃣ Char the greens | Halve the pak choi, season with oil, salt, and pepper | Char on a hot grill pan for 3 mins per side

4️⃣ Assemble & serve | Spoon the beans into bowls, top with pak choi and your choice of garnishes