Ingredients
1/4 cup (60 ml) vegetable oil, divided
4 ounces (115 g) ground pork or beef
1 tablespoon (17 g) doubanjiang (Chinese fermented broad bean-chile paste; see notes)
1 1/2 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
3/4 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)
Directions
1
In a large saucepan or wok, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Add ground meat and cook, breaking up meat and stirring constantly with a wooden spoon or wok spatula, until meat is cooked through and just beginning to brown, about 2 minutes. Using a slotted spoon, transfer meat to a small bowl or plate and set aside.
2
Lower heat to medium, add remaining 3 tablespoons (45ml) oil to now-empty saucepan or wok, and heat until shimmering. Add doubanjiang and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Add ground chiles and continue to cook, stirring constantly, until mixture is aromatic and chiles have stained the oil dark red, about 30 seconds. Transfer 2 tablespoons (30ml) chile-oil mixture to a small heatproof ramekin or bowl and set aside.
3
Add garlic, ginger, and scallion or ramp whites and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Stir in water, beans and their cooking liquid, and cooked meat, and bring to a simmer. Reduce heat to maintain a steady but gentle simmer and cook until mixture is thickened slightly and heated through, 3 to 5 minutes. Add scallion or ramp greens, stir to incorporate, and cook until just softened, about 30 seconds.
4
Divide stew between individual serving bowls, sprinkle with ground Sichuan peppercorns, and serve, passing reserved chile oil for drizzling at the table.