Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

Name: Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe
Ingredients: 1/4 cup (60ml) vegetable oil, divided; 4 ounces (115g) ground pork or beef; 1 tablespoon (17g) doubanjiang (Chinese fermented broad bean-chili paste; see note); 1 1/2 teaspoons (2g) finely ground dried Chinese chilies (see note); 3 medium garlic cloves, finely grated or minced (about 2 teaspoons; 10g); One 1-inch piece fresh ginger, peeled and finely grated or minced (about 2 teaspoons; 12g); 4 scallions or 12 ramps (about 2 ounces; 55g), white and green parts separated and cut into 1-inch pieces; 3/4 cup (180ml) water; 2 cups (565g) cooked dry white beans (such as cannellini or Great Northern) with cooking liquid (see note); 1 teaspoon (2g) Sichuan peppercorns, finely ground (see note)

"A quick-cooking riff on mapo tofu that's perfect for using up cannellini from a big batch of cooked dry beans...."

INGREDIENTS

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1/4 cup (60ml) vegetable oil, divided

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4 ounces (115g) ground pork or beef

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1 tablespoon (17g) doubanjiang (Chinese fermented broad bean-chili paste; see note)

•

1 1/2 teaspoons (2g) finely ground dried Chinese chilies (see note)

•

3 medium garlic cloves, finely grated or minced (about 2 teaspoons; 10g)

•

One 1-inch piece fresh ginger, peeled and finely grated or minced (about 2 teaspoons; 12g)

•

4 scallions or 12 ramps (about 2 ounces; 55g), white and green parts separated and cut into 1-inch pieces

•

3/4 cup (180ml) water

•

2 cups (565g) cooked dry white beans (such as cannellini or Great Northern) with cooking liquid (see note)

•

1 teaspoon (2g) Sichuan peppercorns, finely ground (see note)

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