Bonencaponata met gochujang (portrait 2 met blik)
Mains

Bean Caponata with Gochujang

Caponata is one of those dishes where everything just works better together. Vegetables and flavour-makers gently stew in a sweet-sour sauce until all the flavours melt into one. We give this Sicilian classic a twist with gochujang and cannellini beans. Subtly spicy, deeply savoury and instantly more protein-packed.

4 servings
Dairy free, Gluten free, Vegan, Vegetarian
40 min.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 2 small red onions, cut into wedges
  • 1 aubergine, diced (1 cm)
  • 3 garlic cloves, finely chopped
  • 2 tbsp capers, drained
  • 1 generous tbsp gochujang
  • 3 tbsp red wine vinegar
  • 400 g tomato pulp
  • 2 red pointed peppers, chopped
  • 60 g olives, pitted and halved
  • 2 cans Amaizin cannellini beans in tomato sauce

To serve: ciabatta or crusty bread

The recipe

Let's start cooking

  1. Heat the olive oil in a wide pan over medium heat. Add onions, aubergine and ¼ tsp salt and cook for 7–8 minutes until golden. Stir in garlic and capers for 1 minute, then add the gochujang and cook briefly.
  2. Deglaze with red wine vinegar. Once almost evaporated, add tomato pulp, peppers, olives, beans with sauce and half a can of water. Season to taste.
  3. Bring to a boil, lower the heat and simmer uncovered for 25–30 minutes until soft and thickened. Add a splash of water if needed.
  4. Serve warm with bread.

Do you hear
something crackle?

Products from this recipe

39533_Amaizin Cannellini in Italian Style Tomato Sauce 400g
Cannellini Beans in Italian-Style Tomato Sauce
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