Miso Butter Brothy Beans (Print View)

Creamy white beans in savory miso-butter broth with fresh herbs. A comforting vegetarian meal ready in 35 minutes.

# What You'll 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 - Melt butter with olive oil in a large saucepan over medium heat.
02 - Add diced onion and cook until softened and translucent, approximately 5 minutes.
03 - Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
04 - Add drained beans to the saucepan, stirring to coat evenly with the aromatics.
05 - Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
06 - Whisk miso paste with a ladle of hot broth in a small bowl until smooth, then return mixture to the pot.
07 - Add lemon juice and season with salt and black pepper to taste. Simmer for 2–3 additional minutes.
08 - Ladle into bowls and garnish with chopped fresh herbs and lemon zest.

# Expert Suggestions:

01 -
  • The miso creates this impossible-to-describe depth that makes everyone ask whats in it
  • It comes together in under 40 minutes but tastes like it simmered all day
02 -
  • Never boil miso paste directly because high heat kills its delicate flavor
  • The beans continue thickening the broth as they sit, so its even better the next day
03 -
  • Use white miso rather than red or yellow for a milder, sweeter flavor
  • Taste before adding salt since miso is already quite salty on its own

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