Black Beans, Corn + Gochujang Saag

Adapted from Nik Sharma’s Veg-Table cookbook. Added a couple of extra ingredients.

Ingredients

[ ] 2 Tbsp sesame oil or extra-virgin olive oil [ ] 1 shallot, halved and thinly sliced [ ] 2 garlic cloves, thinly sliced [ ] 1 large red bell pepper, cored and diced [ ] 10 oz [282 g] baby spinach [ ] one 14 oz [400 g] can black beans, drained and rinsed [ ] 1 cup [150 g] fresh or frozen sweet corn [ ] 1 cup [240 ml] plain, unsweetened full-fat coconut milk [ ] ¼ cup [80 g] gochujang [ ] 2 tsp low-sodium soy sauce [ ] ½ tsp ground black pepper [ ] fine sea salt [ ] 2 Tbsp chopped chives (for garnish) [ ] 1 tsp MSG [ ] 1 tsp sumac [ ] white rice, cooked

Instructions

1. Warm oil in a medium saucepan over medium heat.
2. Add shallot and garlic. Sauté until shallots become translucent, 3 to 4 minutes.
3. Add red bell pepper. Sauté until peppers just start to soften, 4 to 5 minutes.
4. Using kitchen tongs, fold in baby spinach a handful at a time as it cooks down. Sauté until leaves are completely wilted and release most of their liquid.
5. Add black beans and sweet corn. Stir in coconut milk, gochujang, soy sauce, and black pepper.
6. Bring to a boil over high heat. Immediately lower heat and simmer for 1 to 2 minutes for flavors to meld.
7. Remove from heat, taste, and season with fine sea salt, MSG, and sumac.
8. Transfer to a serving bowl and garnish with chopped chives. Serve hot or warm with rice.