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Garlic Miso Beans
I’ve topped these miso garlic beans with aubergine, but really you can add whatever vegetable that you like. Some panfried tender stem broccoli or mushrooms would be equally delicious!
Jump to recipeI’ve topped these miso garlic beans with aubergine, but really you can add whatever vegetable that you like. Some panfried tender stem broccoli or mushrooms would be equally delicious!
What ingredients do you need for this dish (includes possible substitutions)?
Onion: since the beans are a fairly light colour, I’d recommend either using a brown onion or shallots for this recipe.
Garlic: lots of garlic is needed here!
White miso: provides umami and depth to the dish.
Cannellini beans: can be swapped with most other white beans, e.g. butter beans!
Aubergine: as mentioned already, you can use whatever your favourite vegetable is here!
Spring onion: adds freshness to the final dish.
Chilli crisp oil: base for the sauce!
Sesame oil: adds an extra dimension to the sauce.
Soy sauce: provides a bit of seasoning!
Honey: balances the sauce, can be substituted with preferred sweetener though.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Garlic Miso Beans
I’ve topped these miso garlic beans with aubergine, but really you can add whatever vegetable that you like. Some panfried tender stem broccoli or mushrooms would be equally delicious!
Ingredients
for the beans
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tbsp white miso
- 1 400g can cannellini beans
- 1 aubergine, chopped into 1/2 inch cubes
- 1 spring onion, finely chopped
- Oil, salt
for the sauce
- 1 tbsp chilli crisp oil
- 2 tsp sesame oil
- 1 tsp light soy sauce
- 2 tsp honey
Method
- Preheat the oven to 220c/200c fan. Add about 2 tbsp of oil onto a large shallow baking tray then the aubergine. Sprinkle over a good pinch of salt. Place in the oven until golden, about 15 minutes.
- In a medium sized saucepan over a medium heat, add the oil. Once hot, add the onion. Cook until softened, about 5-8 minutes.
- Add the garlic and cook for another two minutes.
- Stir in the beans (including the liquid) and miso. If you don’t want to add the liquid from the can, then drain the beans as usual and add about 100ml of water.
- Stir well to combine and mash some of the beans using a fork or potato masher.
- Mix the ingredients for the sauce in a small bowl.
- Place the roasted aubergine on top of the beans then drizzle over the sauce and top with spring onions. And that’s it!
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Contact
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