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Vegan Miso Brothy Beans

Vegan Miso Brothy Beans

Easy, fast, and filling. These miso brothy beans will be your new weeknight dinner hero.
5 from 5 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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