Weeknight Dinners
Quick Miso Beans
A cosy, hearty bowl packed with umami and plant-forward goodness. Equally good with crusty sourdough, rice or a spoon and a blanket.
Serves
2 to 3
Prep
10 mins
Cook
15 mins
Ingredients
Main ingredients
• 2 x 400 g tins cannellini beans or chickpeas, drained and rinsed
• 1 1/2 tbsp miso
• 1 tbsp chicken bouillon or stock paste
• 3 tbsp olive oil
• 1 punnet cherry tomatoes
• 2 small shallots, thinly sliced
• 3 garlic cloves, grated
• A generous handful of kale or spinach, chopped
• A handful of fresh basil leaves
• 1 tbsp nutritional yeast
• Around 480 ml water, plus more if needed
• Sea salt and black pepper
To finish
• Chilli oil or chilli flakes
• A drizzle of olive oil
Method
1. Heat the olive oil in a pot over a medium heat. Add the shallots, garlic and cherry tomatoes and cook until the tomatoes burst and begin to break down.
2. Stir in the beans, miso, bouillon and enough water to just cover. Bring to a boil.
3. Lower the heat and simmer for about 5 minutes. Add the kale or spinach and basil and stir until softened.
4. Turn off the heat and stir in the nutritional yeast. Season to taste.
5. Spoon into bowls and finish with olive oil, chilli and black pepper. Serve with sourdough, rice, pasta or sweet potatoes.
Good For You Note
Beans give you a useful mix of fibre, slow-release carbohydrate and plant protein, which is part of why this feels steadying rather than spiky. Miso and garlic support the gut-brain conversation, while leafy greens bring folate and minerals.