Kung Pao White Beans Skillet

⭐️ Why You Should Try This Recipe

• It’s made in one skillet. This recipe is made in one skillet in less than 30 minutes, making it perfect for a quick weeknight dinner.
• It’s superbly seasoned and packs a ton of flavor. There is a lot going on here with the textures, white beans are soft and melt-in-your-mouth, while the peppers and peanuts add a crunch to every bite, and the syrupy sauce adds sweetness.
• Nancy, a reader, said: “★★★★★ This pantry-and-fridge dish tasted fantastic, with the right amount of heat, the right amount of sauce, and a good balance between the veg and the beans. It was just as pretty as the pictures, easy to prepare and to clean up. What’s not to love? Try it!”

📘 What is Kung Pao

If you have never heard of Kung Pao, it’s originally a stir-fry made with marinated chicken, peanuts, and chili peppers. It originally appeared in China, more specifically in the Sichuan province, in the mid-19th century.

This recipe is a healthier and meatless version of this popular Chinese dish. We are swapping the chicken with white beans and bell peppers for a hearty and high-protein plant-based dish!

🌶 Ingredients Notes

This recipe requires only 30 minutes, and everything is done in ONE skillet. A simple preparation for a very flavorful meal! Here is what you will need:

• Jalapeño peppers – For a bright and spicy flavor. You can replace them with Chilaca peppers, which are a bit less spicy.
• Onion and garlic
• Ginger – Fresh ginger brings a citrusy and peppery aroma.
• Bell peppers – For some crunch. I went with a mix of red and green bell peppers, but use what you have on hand.
• Cooked white beans – Any type of cooked white beans will work. Navy beans, cannellini, or even Lima beans. You can use canned beans or freshly cooked beans.
• Roasted peanuts – For a nuttiness and extra crunch. Those are optional, so feel free to leave them out if you want to make this dish nut-free.

Then, to prepare the sauce, you will need the following ingredients:

• Soy sauce – For umami and saltiness. You can use coconut aminos if you want to keep the recipe gluten-free.
• Shaoxing wine – Optional, Chinese cooking wine adds a deeper layer of flavor and a bit more saltiness.
• Toasted sesame oil – Toasted sesame oil is not usually used as a cooking oil but more as a flavoring since it has a very strong aroma. There are different types of sesame oil. Make sure you use the toasted kind.
• Balsamic vinegar – For a hint of sourness.
• Sugar – To balance the saltiness and sourness. You can use granulated sugar, coconut sugar, or even maple syrup.
• Cornstarch – We are using cornstarch to help the sauce thicken.

🥣 How To Make Kung Pao White Beans

Here is the process for preparing this fantastic skillet dish:

1. Fry the aromatics. Heat the oil in a large skillet over medium heat. Once hot, add the diced onion, garlic, ginger, and Jalapeño peppers. Fry for 3-5 minutes or until the onions are slightly golden brown.
2. Add the peppers. At this point, add the diced bell peppers and cook for another 8-10 minutes. I personally like to slightly undercook them for more texture.
3. Prepare the sauce. In the meantime, you can prepare the magical Kung Pao sauce: in a small bowl, mix together the water, soy sauce, Shaoxing wine if using, toasted sesame oil, balsamic vinegar, sugar, and cornstarch.
4. Add the beans and sauce. Finally, add the cooked white beans and the Kung Pao sauce to the skillet. Let simmer for 3-5 minutes and serve!

🍚 How To Serve It

These Kung Pao beans are delicious served over white rice, but you can also serve them with quinoa, brown rice, or toasted bread. Before serving, feel free to garnish with roasted peanuts and/or green onions or cilantro for freshness!

📔 Tips

• Double the sauce. If you want to get a stew consistency, feel free to double the sauce ingredients.
• Use different vegetables. This dish is quite versatile, so feel free to replace the bell peppers with any vegetable you have on hand!
• Taste and adjust the seasonings. Depending on the brand of soy sauce and canned beans used, you might have to slightly adjust the saltiness. After simmering the beans, give it a try and adjust the saltiness and sweetness to your liking.

💬 FAQ

• Is this dish very spicy? While it all depends on your spiciness tolerance, I would say this dish is mildly spicy.
• How long does it keep? Kung pao beans will keep for up to 4 days in the refrigerator. Reheat gently over medium heat.

🫛 More Bean Recipes

Let me know in the comments if you try this recipe!