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.
|Low Sodium Bush’s Best® Dark Kidney Beans, drained and rinsed||1, #10 can|
|Fresh garlic, minced||5 each|
|Sesame oil||2 Tbsp|
|Light soy sauce||⅓ cup|
|Oyster sauce||1 Tbsp|
|Gochujang paste||2 Tbsp|
|Yellow onions, thinly sliced half moons||1 each|
|Scallions, bias cut||1 bunch|
|2” fresh ginger pieces, peeled and thin matchsticks||2 each|
|Bib lettuce, picked into individual cups, reserve chilled||6 heads|
|Kiwi, peeled and medium dice||5 each|
|White sesame seeds||Garnish|
- 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.
- 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.
Next RecipeCrispy 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