Black Bean Recipes, Stews + Bean Bowls, Vegetarian -
Miso Mushroom + Black Bean Bowl
Miso Mushroom + Black Bean Bowl
Rated 5.0 stars by 5 users
Servings
2
Cook Time
10 minutes
Author:
Bold Bean Co
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.
Ingredients
- 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 x 700g jar of Bold Bean Co Queen Black Beans
- 1/2 lemon or ½ tbsp rice vinegar
- 2 tsp of miso (white or brown)
- 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
For the Miso Beans
Topping Suggestions
Directions
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.
- 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.
- 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.
- Pour your miso beans into a bowl and top with whatever you fancy.
