Miso Butter Brothy Beans (Print Version)

Creamy white beans in savory miso-butter broth with fresh herbs

# Recipe Ingredients:

→ 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
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

# Directions:

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 Advice:

01 -
  • The miso creates this incredible depth that makes people think you simmered things for hours, not thirty minutes
  • Its the kind of recipe that accidentally becomes a weekly staple because its comforting but still feels special
02 -
  • Never boil the miso directly because high heat kills those delicate fermented flavors, which is why tempering it first makes such a difference
  • The broth will continue thickening as it sits, so if youre making this ahead, thin it with a splash more broth or water when reheating
03 -
  • Whisking the miso with hot broth before adding it prevents those annoying clumps that never quite dissolve
  • Start with less salt than you think you need because miso brands vary dramatically in sodium content

Go Back