Miso Bean Bowls
Miso Bean Bowl
Bold Bean Co
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.
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 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as cannellini or haricot)
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
For the miso beans
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.
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.
Pour your miso beans into a bowl and top with whatever you fancy!