Name: Mapo Beans
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 9 garlic cloves, peeled; 1 (3-inch) piece ginger, peeled and sliced into ¼-inch rounds; ⅓ cup broad bean chili paste; 5 tablespoons vegetable oil, divided; 1 tablespoon fermented black beans; 1 tablespoon Sichuan chili powder; 1½ teaspoons ground Sichuan peppercorns, divided; 1 cup chicken broth; 2 tablespoons hoisin; 2 tablespoons water; 1 tablespoon cornstarch; 2 teaspoons toasted sesame oil; 8 ounces ground pork; 12 scallions, cut into 1-inch pieces; 2 (15-ounce) cans navy beans, undrained

Mapo Beans

By Bryan Roof

Published on October 6, 2026

Time

30 minutes

Yield

Serves 4 to 6

Ingredients

9 garlic cloves, peeled1 (3-inch) piece ginger, peeled and sliced into ¼-inch rounds⅓ cup broad bean chili paste5 tablespoons vegetable oil, divided1 tablespoon fermented black beans1 tablespoon Sichuan chili powder1½ teaspoons ground Sichuan peppercorns, divided1 cup chicken broth2 tablespoons hoisin2 tablespoons water1 tablespoon cornstarch2 teaspoons toasted sesame oil8 ounces ground pork12 scallions, cut into 1-inch pieces2 (15-ounce) cans navy beans, undrained

Before You Begin

Ground beef or ground turkey can be used in place of ground pork. Canned black beans (not fermented) can be used in place of the navy beans. Serve over rice.

Instructions

Process 9 peeled garlic cloves; 1 (3-inch) piece ginger, peeled and sliced into ¼-inch rounds; ⅓ cup broad bean chili paste; ¼ cup vegetable oil, 1 tablespoon fermented black beans; 1 tablespoon Sichuan chili powder; and 1 teaspoon ground Sichuan peppercorns in food processor until smooth paste forms, 1 to 2 minutes. Transfer spice paste to bowl.

Whisk 1 cup chicken broth, 2 tablespoons hoisin, 2 tablespoons water, 1 tablespoon cornstarch, and 2 teaspoons sesame oil together in second bowl until cornstarch is dissolved; set aside.

Heat remaining 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Add 8 ounces ground pork and 12 scallions, cut into 1-inch pieces, and cook, breaking up meat with spoon, until pork is no longer pink, 5 to 7 minutes.

Add spice paste and cook, stirring frequently, until paste darkens and oil begins to separate, about 2 minutes. Stir in 2 cans navy beans and their liquid and broth mixture and bring to boil. Cook until thickened, about 2 minutes. Off heat, sprinkle with remaining ½ teaspoon ground Sichuan peppercorns. Serve.