Miso Bean Bowls by Boldbeanco

Ingredients

• 1 jar (570g) Organic White Beans or Queen Cannellini beans, with their bean stock
• 1 tbsp butter or 2 tbsp olive oil
• 2 banana shallots or 1 small white onion, finely diced, or 4 spring onions (white parts for base, green for topping)
• 2 tsp white or brown miso paste
• 1 fat garlic clove, finely chopped
• 1/2 lemon, juiced (or 1/2 tbsp rice vinegar)
• 1/3 jar water
• 1 handful cooked broccoli (for topping, optional)
• 1/4 cup kimchi (for topping, optional)
• 1-2 fried or soft boiled eggs (for topping, optional)
• 1 small bunch (10g) coriander or chives, roughly chopped (for topping, optional)
• 1 tsp crispy chili oil or hot sauce (for topping, optional)
• 1/4 cup grated carrot (for topping, optional)
• 1/4 cup pickled radishes or cucumber (for topping, optional)
• 1/2 cup shredded chicken, pork or tofu (for topping, optional)

Instructions

1. Heat 1 tbsp butter or 2 tbsp olive oil in a medium-sized saucepan over low heat. Add the finely diced shallots or onions and cook for 6-7 minutes until they are softened.
2. Add the finely chopped garlic to the saucepan and cook for 1 minute until fragrant.
3. Pour in the beans with their bean stock. Fill the bean jar ⅓ of the way with water, shake it, and add that water to the saucepan as well. Let the beans bubble gently for a few minutes, mashing them as you go to achieve a glossy, brothy, molten consistency similar to porridge.
4. Stir in the juice of 1/2 lemon or 1/2 tbsp rice vinegar, and 2 tsp miso paste. Continue cooking for a couple of minutes, adding a splash of water if the mixture becomes too thick, ensuring the miso has fully melted into the beans.
5. Spoon the miso beans into bowls. Top with your desired ingredients, such as soft boiled eggs, broccoli, kimchi, spring onions, and a drizzle of chili oil, and serve immediately.