Back to Recipe List

Korean Red Bean Lettuce Cups

Spark vegetarian appetites with these individually-portioned lettuce cups filled with Bush’s Best® Low Sodium Dark Kidney Beans, scallions, ginger, kiwi, and gochujang for a true Korean kick.

Can Do Counter: 22

Low Sodium Bush’s Best® Dark Kidney Beans, drained and rinsed1, #10 can
Fresh garlic, minced5 each
Honey2 Tbsp
Sesame oil2 Tbsp
Light soy sauce⅓ cup
Oyster sauce1 Tbsp
Gochujang paste2 Tbsp
Yellow onions, thinly sliced half moons1 each
Scallions, bias cut1 bunch
2” fresh ginger pieces, peeled and thin matchsticks2 each
Bib lettuce, picked into individual cups, reserve chilled6 heads
Kiwi, peeled and medium dice5 each
White sesame seedsGarnish


  1. Combine garlic, honey, sesame oil, soy sauce, oyster sauce and gochujang paste and whisk to blend. Add drained kidney beans and toss to combine. Refrigerate for 6 hours.
  2. Add sliced onions, scallions and ginger. Toss to combine. Serve ⅓ cup of the bean mixture in the individual lettuce cups and garnish with a few diced kiwi and white sesame seeds.


Products in this Recipe

Order Bush's Best low sodium kidney beans in bulk.

Next Recipe

Crispy Garbanzo Cheese Tots
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (fryer) 10 minutes (oven)
  • Yields: 15 servings
  • Serving Size: 8 tots + ¼ cup cheese

Back to Recipe List