Miso Butter Brothy Beans with Scallions

Close-up of white beans in their broth with thinly sliced green scallions and black pepper on top.

There's never a week that goes by that I don't have a couple of different kinds of cooked beans stashed in my refrigerator. I mostly use them in dishes with many other flavors, but occasionally I like a bowl of comforting beans. These brothy beans doctor up the original bean broth for a cozy meal.

The Brothy Beans

These brothy beans are a reliable way to make a myriad of beans. The dish works well with larger white beans (like Royal Corona or Gigante) but is just as lovely as the smaller white beans. Any bean that can hold it's shape through a second cook is excellent. I used great northern beans in this version.

Scallions, or alliums

Play around with the alliums you use. You could use a clove of minced garlic, some sliced green garlic, or some minced shallot. These beans aren't meant to be fussy. I've even enjoyed these beans with some minced chives when I haven't had anything else.

Miso

I tend to keep a container of white miso in the refrigerator for finishing soups and sauces. The white miso has a more mild flavor and is less salty than the darker misos. Yellow miso would work with these beans, but I'd start with one teaspoon and work your way up as desired. Red miso is going to be stronger and could potentially overpower the other flavors.

Vegan-it

This is one of those times that I feel the butter flavor is better than using just oil. If you can, swap the butter for a 1:1 butter substitute. I've played around with Miyokos and find it works well in recipes like this. If in a pinch, olive oil will work.

[tasty-recipe id="38882"]

A white bowl on a dark wood counter filled with white beans in a cream-colored broth and toast tucked into the side. continue reading

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Erin Alderson
April 07, 2020 at 09:35AM

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