15-Minute Creamy Peanut Beans with Asparagus

Name: 15-Minute Creamy Peanut Beans with Asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 tsp olive oil; 2 cloves garlic (minced); 1 tsp fresh ginger (minced); 1 can (400g) of mixed beans, such as chickpeas, butter beans, or white beans (drained and rinsed); 1 bunch of fresh asparagus (woody ends snapped off, cut into 3cm bite-sized pieces); 4 tbsp peanut butter powder; 4 tbsp warm water; 1 tbsp soy sauce (or tamari); 1 tsp maple syrup or honey; 1 tsp lime juice; 1/2 tsp sriracha or sambal oelek (optional)

4 steps

Prep:5minCook:10min

Updated at: Sat, 19 Sep 2026 06:55:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115.3 kcal (6%)

Total Fat2.5 g (4%)

Carbs15.8 g (6%)

Sugars3.4 g (4%)

Protein7.6 g (15%)

Sodium490.9 mg (25%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspolive oil

2cloves garlic

minced

1 tspfresh ginger

minced

1 x 400gcan of mixed beans

such as chickpeas, butter beans, or white beans, drained and rinsed

1 bunchfresh asparagus

woody ends snapped off, cut into 3cm bite-sized pieces

Peanut Powder Sauce

4 Tbsppeanut butter powder

4 Tbspwater

1 Tbspsoy sauce

1 tsplime juice

½ tspsriracha

or sambal oelek, optional

Instructions

Whisk the sauce

Step 1

In a small bowl, vigorously mix the peanut butter powder, warm water, soy sauce, maple syrup, lime juice, and chili until smooth.

Sauté aromatics & asparagus

Step 2

Heat the oil in a skillet over medium-high heat. Add the garlic, ginger, and the chopped asparagus pieces. Sauté for 3 to 4 minutes until the asparagus turns bright green and is just slightly tender.

Warm the beans

Step 3

Lower the heat to medium. Add the drained beans to the skillet and toss with the asparagus for 1 to 2 minutes to heat through.

Simmer and coat

Step 4

Pour the peanut powder sauce over the pan. Stir continuously for 2 minutes. The sauce will quickly thicken into a glossy, rich glaze that clings to the asparagus and beans. Serve hot.