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!)
1/2 a jar of White Beans or Queen Butter Beans
1 shallot finely diced. Substitutions include: 4 spring onions (use the white bit for the base and the green parts as a topping), 1 small white onion,
1 clove of garlic finely sliced
25g of butter or vegan alternative
A handful of cooked broccoli. (You can also use any green cooked vegetable or grated carrot here)
1 tablespoon of kimchi (you can also use pickled radishes or cucumbers)
1 fried egg (you could also use shredded chicken/pork, fried tofu or even do without, the beans have enough protein!)
Coriander or chives (a few leaves picked or chopped)
2 tablespoons of White Mausu's Peanut Rayu (if you don't have this, you could sub it with your favourite asian condiment, or just add some soy sauce and toasted sesame seeds for a similar effect)
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.