Name: Miso Bean Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 25g of butter or vegan alternative; 1 shallot, finely diced or 4 spring onions (use the white parts for the base and the green parts as a topping) or 1 small white onion; 2 tsp of miso (we used this brown miso, but use whatever you have!); 1 jar of Organic White Beans - with their bean stock; 1 clove of garlic, finely sliced; The juice of 1⁄2 lemon or 1⁄2 tablespoon rice vinegar; A handful of cooked broccoli; 1 tablespoon of kimchi; 1 fried egg or soft boiled; A small bunch (roughly 10 g) of coriander of chives, roughly chopped; 2 tablespoons of crispy chilli oil, hot sauce or White Mausu's Peanut Rayu; Broccoli: any other veg such as grated carrot; Kimchi: pickled radishes or cucumber; Egg: shredded chicken, pork or tofu, or go without! the beans have enough protein; Peanut Rayu: chilli oil, crushed peanuts or sesame oil

LET US KNOW WHAT YOU THINK

Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

G V D

Rated 5.0 stars by 1 users

Miso Bean Bowls

This is what we call a BEAN-BANKER, one to store in your back pocket as it's super easy to make. Use the miso bean base as a constant - but mix up your toppings depending on what you have available to you.

Feeds: 2

Takes: 10 minutes

Ingredients

For the miso beans

25g of butter or vegan alternative
1 shallot, finely diced or 4 spring onions (use the white parts for the base and the green parts as a topping) or 1 small white onion
2 tsp of miso (we used this brown miso, but use whatever you have!)
1 jar of Organic White Beans - with their bean stock
1 clove of garlic, finely sliced
The juice of 1⁄2 lemon or 1⁄2 tablespoon rice vinegar

Suggested Toppings

A handful of cooked broccoli
1 tablespoon of kimchi
1 fried egg or soft boiled
A small bunch (roughly 10 g) of coriander of chives, roughly chopped
2 tablespoons of crispy chilli oil, hot sauce or White Mausu's Peanut Rayu

Substitutions

Broccoli: any other veg such as grated carrot
Kimchi: pickled radishes or cucumber
Egg: shredded chicken, pork or tofu, or go without! the beans have enough protein
Peanut Rayu: chilli oil, crushed peanuts or sesame oil

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Melt the butter in a medium-sized saucepan over a low heat. Add the shallots and cook for a few minutes, then add the garlic. Once translucent, add the beans, along with all of their bean stock.
step 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.
step 3
Pour your miso beans into a bowl and top with whatever you fancy!

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans