2 cups dried Great Northern beans (navy or cannellini beans also work)2 cups vegetable stock (chicken or beef stock also works)1-1/4 cup water2 tsp soy sauce2 Tbsp gochujang (Korean chili paste)6 Tbsp ketchup2 Tbsp tomato paste3 Tbsp brown sugar1 Tbsp rice wine vinegar1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp black pepper1 tsp salt6 tsp cornstarch
1
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Sift through the beans and ensure it is free of any rocks or pebbles. Then soak the beans in water overnight (at least eight hours) and then drain.
2
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In a large pot of water, drop in the drained beans and bring the pot to high heat. Once the water hits a simmer, skim the foam off the top of the water with a large spoon.
3
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Reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid to allow steam to escape and cook for about one hour.
4
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Check for doneness around 45 minutes (beans soaked for longer periods may need a shorter cooking time). Drain when beans are finished cooking.
5
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In a large pot, whisk together the stock, 1 cup water, soy sauce, gochujang, ketchup, tomato paste, brown sugar, vinegar, and spices. Once combined, add in the baked beans and heat the pot to medium heat.