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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
Ingredients
1 jar of Organic White Beans or Queen Cannellini beans - with their bean stock
Knob of butter or 2 tbsp olive oil
2 banana shallots or 1 small white onion, finely diced. Or 4 spring onions, finely chopped (use the white parts for the base and the green parts as a topping)
2 tsp of white or brown miso
1 fat garlic clove, finely chopped
The juice of 1⁄2 lemon or 1⁄2 tablespoon rice vinegar
Topping suggestionsA handful of cooked broccoli
Kimchi
Fried or soft boiled eggs
A small bunch (roughly 10 g) of coriander or chives, roughly chopped
Crispy chilli oil or hot sauce
Grated carrot
Pickled radishes or cucumber
Shredded chicken, pork or tofu
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Directions
Heat the olive oil/melt the butter in a medium-sized saucepan over a low heat. Add the shallots/onions and cook for 6-7 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Add the beans with their bean stock. Fill the jar ⅓ with water, give it a shake and add that too. Let the beans bubble away for a few minutes, mashing them up as you go to reach that glossy, brothy, molten consistency - almost like porridge!
Add the lemon juice or vinegar, 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.
Spoon the miso beans into bowls and top with whatever you fancy! We particularly love a soft boiled egg with broccoli, kimchi, spring onions and a drizzle of chilli oil. Delicious!
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