Vegan Miso Brothy Beans
Easy, fast, and filling. These miso brothy beans will be your new weeknight dinner hero.
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Servings: 4
Calories: 169kcal
Equipment
Ingredients
- 2 teaspoons neutral cooking oil
- 2 shallots, peeled and quartered
- 4 Roma tomatoes, quartered
- 2 tablespoons white miso paste
- 4 cups vegetable stock
- 2 15- ounce cans cannellini beans, drained and rinsed
- ½ cup fresh parsley, minced, a pinch reserved for garnish
- Salt and pepper to taste
- Mustard oil or extra virgin olive oil, optional, for garnish
Instructions
Cook the shallots:
- Heat the neutral cooking oil in a wide pot over medium heat. Add the shallot and cook for 1 minute until just beginning to sweat.
Char the tomatoes:
- Place the tomatoes in an even layer in the pot. Ensure that they are on a cut side and not on the skin. Turn the heat to high and cook for 3-4 minutes until the tomatoes and shallots begin to char.
Brown the miso paste:
- Reduce heat to medium and add the miso paste into an open spot on the pot and mash it into the pot with a spoon. Cook for 45 seconds until it begins to brown slightly.
- Pour in the vegetable stock and whisk the miso into the broth until completely combined. Taste and season with salt and pepper.
Simmer the brothy beans:
- Add the beans and bring to a boil. Boil for a few minutes until the broth reduces slightly. Reduce heat to low and simmer for 10 minutes. Add the parsley and stir to combine.
To serve:
- Ladle the broth into bowls and garnish with more parsley and a drizzle of oil, if desired!
Nutrition
Calories: 169kcal | Carbohydrates: 31g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 1528mg | Fiber: 8g | Sugar: 7g