Miso Bean Bowls
Miso Bean Bowl
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.
2 tsp of miso (we used this brown miso, but use whatever you have!)
1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as cannellini or haricot)
1 shallot, finely diced
1 clove of garlic, finely sliced
25g of butter or vegan alternative
A handful of cooked broccoli.
1 tablespoon of kimchi
1 fried egg
A small bunch (roughly 10 g) of coriander of chives, roughly chopped
2 tablespoons of White Mausu's Peanut Rayu
Onion: 4 spring onions, chopped
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
For the miso beans
Start by melting the butter and adding the shallot. Cook on a low heat and after a few minutes add the finely sliced garlic. Once looking translucent, add half a jar of your beans and a few tablespoons of water.
Bubble the beans away for a few minutes, mashing them up as you go to your desired consistency. Then add a squeeze of lemon and 2 tsp of your miso paste. Make sure it's melted through the miso beans.
Pour your miso beans into a bowl and top with whatever you're wanting.
This is what we call a BEAN-BANKER. One that you store in your back pocket and mix up depending on what you have available.