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Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

kept bycls3842zev
recipe bySerious Eats

1/4 cup (60ml) vegetable oil, divided
4 ounces (115g) ground pork or beef
1 tablespoon (17g) doubanjiang (Chinese fermented broad bean-chili paste; see note)
1 1/2 teaspoons (2g) finely ground dried Chinese chilies (see note)
3 medium garlic cloves, finely grated or minced (about 2 teaspoons; 10g)
One 1-inch piece fresh ginger, peeled and finely grated or minced (about 2 teaspoons; 12g)
4 scallions or 12 ramps (about 2 ounces; 55g), white and green parts separated and cut into 1-inch pieces
3/4 cup (180ml) water
2 cups (565g) cooked dry white beans (such as cannellini or Great Northern) with cooking liquid (see note)
1 teaspoon (2g) Sichuan peppercorns, finely ground (see note)



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