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Home / Recipes
bean-recipe-miso-mushroom-black-bean-bowl-boldbeanco
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Rated 4.5 by 47 users.

Miso Mushroom + Black Bean Bowl

BLACK BEANS AREN'T JUST FOR MEXICAN COOKING! Our Queen Black Beans hold Asian flavours very well. The miso bean base can be used as a constant, or even try it with our Organic White Beans. Mix up the toppings depending on what you have available. 

Feeds: 2-3
Takes: 15 minutes

Ingredients

For the Miso Beans 150g mushrooms, finely diced or torn 25g of butter or vegan alternative 1 shallot, finely diced  1 clove of garlic, finely sliced 1 small thumb of ginger, minced

1 jar of Queen Black Beans - with their bean stock

 1/2 lemon or ½ tbsp rice vinegar 2 tsp of miso (white or brown) Topping Suggestions A handful of cooked broccoli. (You can also use any cooked veggies or grated carrot here)  1 tbsp of kimchi (or pickled radishes or cucumbers) 1 fried egg (you could also use shredded, cooked chicken/pork, fried tofu or even do without, the beans have enough protein!) Coriander or chives (a few leaves picked or chopped) Chilli oil to taste A handful of chopped roasted cashews or peanuts or sesame seeds

Shop The Recipe

Queen Black Beans
Queen Black Beans
570g / Bold Pack (6) £22.00

Directions

1

Fry the mushrooms in a dry pan over a medium heat for 7-8 minutes until starting to brown. Then, add the butter and shallots and cook on a low heat for 5-6 minutes before adding the garlic and ginger. Stir to combine and cook for a further 1-2 minutes until fragrant.

2

Pour in the beans with all of their liquid and bubble away for 2-3 minutes, mash them up as you go to your desired consistency.

3

Add a squeeze of lemon or rice wine vinegar and 2 tsp of your miso paste. Keep cooking and add more water if the mixture looks thick, just make sure the miso has melted through the beans.

4

Pour your miso beans into a bowl and top with whatever you fancy.

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