MISO BEANS
Japanese cooking rarely involves beans within the haricot family, but the combination of umami-rich miso paste with creamy, soft white beans is a thing of magic. It also lends itself to so many variations, which feel different each time. All that's required is texture (crunch, bite) and acidity (through a pickle or otherwise). We like loading the warm miso beans into bowls and topping them with kimchi, cooked green veggies and chilli oil, but you could also serve up a more refined dish, using the beans as a side to slow-cooked aubergine or pork and a crunchy cucumber salad (see page 60).
Ingredients
- 1 oz butter or plant-based alternative
- 1 pieces shallot (shallot, (or 4 spring onions (use the white parts for the base and the green parts as a topping) or 1 small white onion), finely diced)
- 1 pieces garlic clove (finely sliced)
- 700g pieces jar white beans, or 1 White Bean Base (page 184), with their bean stock ((1lb 9oz) jar white beans, or 1 White Bean Base (page 184), with their bean stock)
- 1 pieces lemon (or 1/2 tablespoon rice vinegar) (or 1/2 tablespoon rice vinegar)
- 2 teaspoons pieces miso (we used brown miso, but use whatever you have!) (miso (we used brown miso, but use whatever you have!))
Steps
1. 1
Melt the butter in a medium-sized saucepan over a low heat. Add the shallot and cook for a few minutes, then add the garlic. Once translucent, add the beans, along with all of their bean stock.
2. 2
Let the beans bubble away for a few minutes, mashing them up as you go to reach your desired consistency. Add the lemon juice and miso paste and stir to combine. Keep cooking for a couple of minutes, adding a splash of water if the mixture looks too thick, just to make sure the miso has melted through the beans.
3. 3
Pour your miso beans into a bowl and top with whatever you fancy.
No nutrition data available