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Miso Brothy Beans

Pot of brothy beans with blue pot and pick napkin


This is a soul satisfying dish that's super easy to whip together. You just need some time - which is maybe why it tastes so good. Oh, and the miso helps too. 




    • 1 lb of dried White Runner beans, rinsed (soaking optional)
    • 4 tablespoons extra virgin olive oil
    • 1 large red onion, cut through with skin left on 
    • 1 shallot, cut through lengthwise with skin left on
    • 1 head of garlic, halved crosswise
    • 1/4 teaspoon of chili flakes
    • 1 bay leaf
    • Bunch of thyme
    • 1 tablespoon of white miso
    • Water - ~10 cups or enough to cover the beans
    • 1/4 teaspoon of salt, add more as needed
    • Optional: Parmesan rind + 1/4 lemon 




  1. Heat the oil in a large pot or dutch oven. Place the onion, shallot, and garlic cut side down in the oil. Let simmer until browned and aromatic. About 5 minutes. 
  2. Add the chili flakes, bay leaf, and thyme to the pot and let meld with other flavors for another minute or so. Then add the rinsed beans to the pot. Cover with water, so that beans are submerged. Add the miso. Bring to a boil and then reduce heat to a gentle simmer for about 60 min, checking midway to give a quick stir and to add more water, if needed.
  3. Next, add the lemon and parmesan rind (if using) and continue to cook for another 30-60 minutes, until tender. 
  4. Once tender, add the salt. Stir and taste. Add more salt, if needed. Use a wooden spoon to press the soft, cooked garlic along the edge of the pot so that the beans become infused with garlic. 
  5. Ladle the broth and beans and whatever trimmings you like into a bowl. Drizzle with olive oil and a squeeze of more lemon, if desired. 

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