Miso Beans

A speedy flavour bomb. Miso brings deep umami, the beans turn molten and creamy and you can top it off with anything you’ve got going in the fridge - wilted greens, soft boiled egg, kimchi, chilli oil. It’s a weeknight winner. We're serving these with 6 minute soft boiled eggs, kimchi and sesame seeds - you could also add some grated carrot, cucumber or broccoli. Perfect for using up odds and ends!

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Ingredients

onion 1 (diced)
garlic cloves 1 (chopped)
Bold Bean Queen white beans 1
rice vinegar ½ tbsp
miso paste 4 tsp
egg 2 (boiled)
kimchi 50 g (chopped)
spring onions 2 (chopped)
sesame seeds 1 tbsp (toasted)
hot sauce 2 tbsp

Method

Cook the miso beans

Finely dice the onion and finely chop the garlic cloves.
Heat a dash of olive oil (or you can use butter if you prefer). In a medium-sized saucepan over a low heat. Add the onion and cook for 7-8 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Add the Bold Bean Queen white beans with their bean stock. Fill the jar ¼ with water, give it a shake and add that too. Let the beans bubble away for a few minutes, mashing a few of them up a little as you go to reach that glossy, brothy, molten consistency - almost like porridge!
Add the rice vinegar and miso paste and stir to combine. Keep cooking for a couple of minutes until the miso has melted through the beans, adding a splash of water if the mixture looks too thick.

Prep your toppings & Plate Up

Boil your eggs to how you like them - we like a 6 minute soft-boiled egg. Roughly chop the kimchi and spring onions. Toast the sesame seeds.
Serve the miso beans in bowls and top with the spring onions*, boiled eggs, kimchi and sesame seeds, plus a drizzle of your favourite hot sauce**. Tuck in and enjoy!

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