Miso Butter Brothy Beans (Printable)
Creamy white beans in a savory miso-butter broth with fresh herbs and lemon.
# What You Need:
→ Beans & Aromatics
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 (optional)
06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
→ Broth & Flavorings
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
→ Garnish
11 - 2 tablespoons chopped fresh parsley or chives
12 - Lemon zest, for serving
# How to Make It:
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.
# Expert Suggestions:
01 -
- The miso butter creates this silky umami broth that makes canned beans taste like they simmered all day
- Ready in 35 minutes but tastes like something you'd order at a fancy restaurant
02 -
- Never boil miso directly or you'll kill its delicate flavor. Always temper it first with hot liquid.
- The beans continue absorbing liquid, so stop cooking when the broth is still slightly looser than you want.
03 -
- Double the recipe and eat it all week. The flavors actually get better after a day in the fridge.
- Save the bean liquid (aquafaba) and whisk a tablespoon into the broth for extra body and silkiness.