Miso Butter Brothy Beans (Print View)
Creamy white beans in savory miso-butter broth with fresh herbs and aromatics.
# What You'll Need:
→ Beans & Aromatics
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 3 garlic cloves, minced
05 - 1/2 teaspoon red pepper flakes
06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
→ Broth & Flavorings
07 - 3 cups low-sodium vegetable broth
08 - 2 tablespoons white miso paste
09 - 1 tablespoon lemon juice
10 - Salt and black pepper, to taste
→ Garnish
11 - 2 tablespoons chopped fresh parsley or chives
12 - Lemon zest, for serving
# Step-by-Step Directions:
01 - In a large saucepan over medium heat, melt the butter with the olive oil.
02 - Add the onion and cook until softened and translucent, about 5 minutes.
03 - Stir in the garlic and red pepper flakes; cook for 1 minute until fragrant.
04 - Add the beans, stirring to coat in the aromatics.
05 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes, allowing flavors to meld.
06 - In a small bowl, whisk the miso paste with a ladle of hot broth from the pot until smooth, then stir the mixture back into the pot.
07 - Add lemon juice, and season with salt and black pepper to taste. Simmer for 2–3 more minutes.
08 - Ladle into bowls and garnish with chopped herbs and lemon zest.
# Expert Suggestions:
01 -
- The broth becomes impossibly rich and restaurant worthy in under 40 minutes
- Its the kind of vegetarian comfort food that actually satisfies meat eaters
02 -
- Miso loses its nuanced flavor if boiled so always temper it off heat
- The broth thickens as it sits so these leftovers taste even better next day
03 -
- Whisk miso with a fork instead of a spoon to break up lumps faster
- Start with less miso and add more since you cannot take it back