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Mapo Beans (White Beans Cooked in the Style of Mapo Tofu )
Ingredients
  • ¼ cup ( 60 ml) vegetable oil, divided
  • 4 ounces ( 115 g) ground pork or beef
  • 1 tablespoon (17g) doubanjiang (Chinese fermented broad bean-chile paste; see notes)
  • 1 ½ teaspoons ( 2 g) finely ground dried Chinese chiles (see notes)
  • 3 medium garlic cloves, finely grated or minced (about 2 teaspoons; 10 g)
  • One 1-inch piece fresh ginger, peeled and finely grated or minced (about 2 teaspoons; 12 g)
  • 4 scallions or 12 ramps (about 2 ounces; 55 g), white and green parts separated and cut into 1-inch pieces
  • ¾ cup ( 180 ml) water
  • 2 cups ( 565 g)  cooked dry white beans (such as cannellini or Great Northern) with cooking liquid (see notes)
  • 1 teaspoon ( 2 g) Sichuan peppercorns, finely ground (see notes)
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