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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 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.
Ingredients
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 seedsShop The Recipe
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.
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