Here's a delicious dish that's so easy to make and tastes phenomenal thanks to the brilliant flavour bomb- Miso Paste! We love Cannellini beans for their creamy texture and nutty mild flavour. They are so versatile and can be added to soups, stews and salads. For this simple dish you can use any vegetables here to accompany the beans. We like to use up whatever we happen to have leftover in the fridge. Particularly after Christmas there seems to be an abundance of lovely colourful vegetables like red cabbage and carrots so that's what we included this time.
This dish is an excellent midweek lunch and a great way to kick start Veganuary for anyone wishing to partake in the challenge!
25g vegan butter
1 jar of White Cannellini Beans
1 tbsp of miso paste (preferable brown)
1 tbsp rice vinegar
your choice of leftover vegetables.
4 spring onions, finely sliced
1 large clove of garlic, minced
For the vegetables we used:
1 large raw carrot (grated)
1/4 of a small raw red cabbage (thinly shredded
Half a yellow pepper, julienned
handle of cooked broccoli florets
1-2 tbsp of kimchi
Melt the butter in a medium-sized saucepan over a low heat. Add the spring onions and cook for a few minutes, then add the garlic. Once translucent, add the beans, along with all of their bean stock.
Let the beans simmer and bubble for a few minutes, then add the miso paste and rice vinegar and stir to thoroughly combine.
- Pour your miso beans into a bowl and top with all the vegetables you've prepared. We recommend making your vegetables look like the rainbow!