Miso Butter Brothy Beans (Printable Version)

Creamy white beans in savory miso-butter broth with fresh herbs for a comforting vegetarian meal.

# 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:

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 butter creates this velvety rich broth that tastes like it simmered for hours
  • Canned beans make it weeknight fast but the finished dish feels restaurant worthy
  • You probably have everything in your kitchen right now
02 -
  • Never boil miso directly because high heat destroys its delicate flavor and probiotics
  • Always whisk miso with some hot liquid first to prevent lumps in your finished dish
  • The broth will thicken slightly as it sits, so do not worry if it looks thin at first
03 -
  • Let the beans simmer uncovered so the broth reduces and concentrates the flavor
  • Hold back on adding salt until the end because miso brands vary wildly in sodium

Go Back