- ¾ C creamy peanut butter
- 1¼ C water
- 4½ TBS reduced sodium soy sauce
- 1½ TBS toasted sesame oil
- ¾ TBS sriracha
- 1 TBS fresh ginger (grated)
- 5 cloves garlic (minced fine)
- 45 OZ canned butter beans (drained and rinsed)
- ¾ OZ lime juice
- Add the peanut butter, water (start with 1 C and add more if needed to thin the sauce), soy sauce, sesame oil, sriracha, ginger, and garlic to a skillet over medium heat. Bring to a simmer and whisk for 2-3 minutes or until thick and creamy.
- Add the butter beans and stir well to coat in sauce. Cook for another 2-3 minutes to warm up the beans. Turn off the heat and stir in the lime juice. Garnish with chili crisp, cilantro, and sesame seeds.
- Serve over rice (or veggies), and with naan or pita for dipping.
Yields 6 servings.
Calories: 315kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 617mg | Potassium: 594mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg