Korean-Style Green Bean and Chickpea Croquet
What Started it all:
Chickpeas, Green bean, mayonnaise, crockpot
In Korea, it's common to cook beans and legumes in a slow cooker to bring out their natural flavors and tenderize them. This recipe combines green beans, chickpeas, and a hint of mayonnaise for a creamy and addictive snack or side dish. Perfect for a quick and easy lunch or dinner!
Ingredients
- 1 cup dried green beans, soaked overnight and drained
- 1 can chickpeas (15 oz), drained and rinsed
- 2 tbsp mayonnaise
- 1/4 cup water
- Salt and pepper to taste
- Optional: 1 tsp Gochujang (Korean chili paste) for an extra kick
Instructions
- Rinse the soaked green beans and trim the ends.
- Add the green beans, chickpeas, mayonnaise, water, salt, and pepper to the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasoning as needed. If desired, add Gochujang for an extra layer of flavor.
- Serve warm or at room temperature as a snack or side dish.
This comforting and flavorful dish is perfect for a quick and easy meal. The slow cooker does all the work, and the mayonnaise adds a creamy richness without overpowering the natural flavors of the green beans and chickpeas. Enjoy!