1 tablespoon neutral oil, such as vegetable or canola
1 1/2 to 2 tablespoons gochujang (Korean pepper paste)
1/2 teaspoon kosher salt
1 (28-ounce) can Bush's Baked Beans
1 tablespoon rice vinegar
Instructions
Thinly slice 3 medium scallions, keeping the dark green parts separate from the white and light green parts.
Heat 1 tablespoon neutral oil in a medium saucepan over medium heat until shimmering. Add the white and light green scallion parts, 1 1/2 to 2 tablespoons gochujang, and 1/2 teaspoon kosher salt. Cook, stirring frequently and scraping the bottom of the pan, until the scallions are tender and the mixture is fragrant, about 2 minutes.
Add 1 (28-ounce) can Bush's Baked Beans and 1 tablespoon rice vinegar. Cook, stirring occasionally, until it comes to a simmer, about 4 minutes. Garnish with the dark green scallion parts.
