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Nam Tok Beans (Adapted from Kin Khao)

Create With Kendra


Serves 6 to 8 lettuce Cups


  • 16 oz Rancho Gordo Heirloom Cranberry Beans (Beans)
  • 1 Head of Butter Lettuce (or your preferred wide lettuce)
  • 1 Cup Rice Flour
  • 6 Limes
  • 2 Tablespoons Chili Oil
  • 2 Medium Shallots
  • 1 Bunch Fresh Cilantro
  • 1/2 Bunch Fresh Mint
  • 3 Green Onions
  • 1 Tablespoon and 1 Teaspoon Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Cup to 1 1/2 Cup Vegetable Oil
  • Optional: 3/4 Thai Chilis


  1. Thoroughly rinse all the cranberry beans.
  2. In a large pot, warm 1 tablespoon of oil over medium heat, then lightly toast the beans for 3 to 5 minutes.
  3. Pour water into the pot, ensuring it reaches two inches from the bottom. Bring to a vigorous boil, then reduce the heat to a simmer for 2 hours, adding 1 cup of water intermittently until the beans achieve desired softness. Season generously with salt, ensuring it’s well incorporated.
  4. Heat avocado oil or coconut oil in a large cast-iron skillet over medium heat for 3 minutes.
  5. Toss a couple of spoonfuls of beans in rice flour for a crispy coating.
  6. Fry spoonfuls of the beans for 3 minutes until they’re delightfully crispy. Transfer these golden delights to a spacious bowl. Continue until all beans are fried.
  7. Slice the shallots and sauté them in a pan over medium heat with 1 teaspoon of oil until they turn a lovely golden brown, about 2 to 3 minutes.
  8. Into the bowl of beans, add the juice of 4 limes, along with the chopped cilantro, mint, green onions, sautéed shallots, and chili oil. Taste and adjust the seasoning with salt, pepper, lime juice, and chili oil to your liking.
  9. Spoon this flavorful medley onto the butter lettuce cups and savor every bite of your culinary creation!


Note: This recipe is a heartfelt tribute to Kin Khao, a Restaurant in San Francisco. During the temporary closure of their restaurant due to COVID-19, this recipe was lovingly crafted as a homage to their delectable dishes.


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