Miso Butter Brothy Beans (Printable)

Creamy white beans in savory miso-butter broth, finished 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
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:

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 Tips:

01 -
  • The miso butter broth creates this incredible velvety richness without using any cream, which still blows my mind a little every time I take that first spoonful
  • It comes together in about 35 minutes start to finish, making it perfect for those nights when you want something comforting but do not have hours to spend at the stove
02 -
  • Never add miso directly to boiling liquid or it will separate into grainy clumps, so always whisk it with some warm broth first
  • The beans will continue absorbing liquid as they sit, so I actually prefer the broth slightly thinner when I first turn off the heat
03 -
  • Use a microplane for the lemon zest to get just the outer yellow layer without any bitter white pith underneath
  • Keep a ladle dedicated to soups and broths because trying to whisk miso paste with a regular spoon is an exercise in frustration

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