Miso Butter Brothy Beans (Printable version)

Creamy white beans in savory miso-butter broth with herbs for a comforting, umami-rich vegetarian meal ready in 35 minutes.

# What you need:

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

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

11 - 2 tablespoons chopped fresh parsley or chives

12 - Lemon zest, for serving

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.

01 -

The miso creates this incredible depth that makes people think you spent hours on it, but we both know better
Everything comes from pantry staples so you can make it on impulse when comfort food calls

02 -

Never boil miso directly because high heat kills those delicate fermented flavors we're here for
Mashing a few beans against the side of the pot thickens the broth naturally without any extra effort

03 -

White miso is milder and sweeter than red or yellow miso, which is why it works so perfectly here
Whisking the miso with hot broth before adding it prevents those annoying clumps that never dissolve