Korean-Style Green Bean and Chickpea Croquet

Korean-Style Green Bean and Chickpea Croquet
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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!


  • 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


  1. Rinse the soaked green beans and trim the ends.
  2. Add the green beans, chickpeas, mayonnaise, water, salt, and pepper to the crockpot.
  3. Cook on low for 6-8 hours or high for 3-4 hours.
  4. Taste and adjust seasoning as needed. If desired, add Gochujang for an extra layer of flavor.
  5. Serve warm or at room temperature as a snack or side dish.

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