Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

This global mash-up of a summer classic borrows the ideas of red lentils and maple syrup from celebrated Montreal restaurant Joe Beef and replaces the standard chili sauce with Korean gochujang for a bit of "what is that flavor?" flair.

Robin Bashinsky
Recipe by Cooking Light August 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
7 hrs 25 mins
Yield:
Serves 10 (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat bacon in a Dutch oven over medium heat. Cook 8 minutes. Add onion, thyme, and garlic to pan. Cook 6 minutes. Add 5 cups water and next 6 ingredients (through gochujang); bring to a boil.

    Advertisement
  • Place beans, lentils, and ketchup mixture in a 6-quart slow cooker. Cover and cook on HIGH for 7 hours.

  • *If you don't have gochujang on hand or want to pass on the slight heat it brings, use tomato paste.

Nutrition Facts

227 calories; fat 2.8g; saturated fat 0.7g; mono fat 0.7g; poly fat 0.3g; protein 11g; carbohydrates 40g; fiber 7g; cholesterol 4mg; iron 2mg; sodium 334mg; calcium 80mg.
Advertisement
Advertisement