Miso Butter Brothy Beans (Printable)

Creamy white beans in savory miso-butter broth with fresh herbs for an umami-rich comforting meal.

# 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 - ½ 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 Make It:

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 creates this incredible depth that makes you think it simmered for hours, not thirty minutes
  • Its the kind of comforting food that works for a quick weeknight but feels special enough for friends
02 -
  • Never boil the miso directly because high heat destroys its delicate enzymes and makes it taste harsh
  • The broth keeps thickening as it sits, so if reheating leftovers, add a splash of water or broth
03 -
  • White miso is milder and sweeter than red or yellow miso, which can overpower delicate beans
  • Vegan butter works perfectly here if you need to keep it dairy free

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