Spicy Brothy Miso Beans (with roasted tomatoes)

Butter beans have never looked better.

Never in my wildest dreams did I ever think I would crave beans, but here we are. These spicy brothy miso beans are buttery soft, simmering in a spicy umami broth that is both silky, luscious, and absolutely irresistible. It’s hearty, filling, and guaranteed to satisfy even the most discerning palate. This recipe proves that beans can be the main star of a dish and not just a supporting actor. If you weren’t a bean fan before, get ready, because you’re about to become one.

WHAT YOU’LL NEED FOR SPICY MISO BEANS

• Butter Beans – You might know these beans by their formal name, this recipe calls for lima beans. They earn their ‘butter bean’ nickname due to their buttery texture when cooked, accompanied by a sweet and nutty flavor. With approximately a dozen different names, if you encounter them in the supermarket, keep an eye out for large, flat beans shaped like kidneys, either in white, cream, or speckled colors.
  
  Unfortunately for my friends who prefer canned beans, this recipe exclusively uses dried beans. However, this simply means it’s a bit time-consuming but by no means difficult. Trust me, the wait is worth it.
• Miso Paste – This recipe calls for white (mild and sweet) or yellow miso (mild and earthy). I would suggest avoiding red miso or darker varieties. A hot tip; the darker the miso, the more concentrated and intense the flavor becomes. This tip is especially handy when purchasing miso in specialty markets where there might not be English or your preferred language on the packaging. If you already have a favorite miso, feel free to use it. However, if you’re seeking a recommendation, my absolute go-to is a dashi miso, which can be found HERE.
• Chicken Broth – Choose a flavorful broth for this recipe. My recommendation, which I suggest in 90% of my recipes, is to make your own using Better than Bouillon. This allows you to control the strength of your broth; you can make it stronger than the standard instructions if desired.
• Garlic – A whole bulb.

SPICY ROASTED TOMATOES

• Tomatoes – While cherry tomatoes are preferred, grape tomatoes work just as well if you’re making this off-season.
• Crushed Calabrian Chilis + Oil – Perhaps one of my favorite ingredients, and if you’ve been here for a while, you already know this. You’ll want crushed Calabrian chilis for this recipe. You will need the chilies for the tomatoes when roasting, and also the oil to the beans as they simmer. The slightly acidic and pungent flavor of the chilis, combined with the miso, just works so well together.
• EVOO

WHY DRIED BEANS?

I know a few of you might be tempted to close this webpage when you read that this recipe calls for dried beans, which means they need to soak overnight. While I understand it’s frustrating because you can’t just make this recipe on a whim, it really takes zero effort. Hear me out: I was never a huge fan of canned beans. Depending on the brand, you either got something good and acceptable or completely mushy and grainy.

It wasn’t until I tried my original Brothy Beans and Greens recipe with dried beans that I realized there’s a huge difference between canned and dried. For starters, once cooked, dried beans have a better flavor. I found with some brands, there’s an off metallic taste that comes from the canning process. Secondly, if cooked properly and long enough, the texture is everything… buttery, soft, but still meaty. Making this dish with dried beans truly elevates it to a level where it can stand on its own. These beans are not a side dish, they are the main attraction.

HOW TO MAKE SPICY MISO BEANS

Soak the Beans (12-14 hour minimum) – The night before, place the dried beans in a large bowl and cover them with warm water. You will notice that the skin will rehydrate first, and it might appear like the beans are mangled. Trust the process once the bean itself rehydrates it will look a lot better.

Assemble the Pot – When you’re ready to start cooking, drain the beans. Place the beans, exposed garlic bulb, miso paste, and 6 cups of broth in a Dutch oven or large pot. Drizzle in 1-2 tablespoons of Calabrian oil. Set the pot on the stove over low to medium heat.

Bring to a simmer and mix thoroughly to ensure the miso paste has dissolved. Once the miso has dissolved (and only then), it’s okay to salt to taste. Miso paste contains a lot of sodium, so to gauge how much salt you need to add accurately, wait until the miso is fully incorporated. Reduce the heat to low, cover the pot with a lid, and simmer for an hour and a half or until the beans are tender and buttery.

As long as you simmered the beans and not boiled them they should stay intact. Will a few skins fall off, sure. Will a few break up, absolutely. Don’t be alarmed if either of these happen, they taste just the same.

Roast the Tomatoes – While the beans are cooking, roast the tomatoes. Preheat the oven to 400°F. Place the cleaned tomatoes in an oven-safe dish or baking pan. Add 1/4 cup of extra virgin olive oil (EVOO) and 1-2 tablespoons of crushed Calabrian chilies and a heavy pinch of salt. The amount of crushed chilis you add depends on your spice tolerance. Those who are a little more sensitive should stick to 1 tablespoon.

Roast the tomatoes for 20-25 minutes, or until the tomatoes have burst open and the juices have mingled with the oil. Remove from the oven.

Serve – Serve the miso beans hot in each bowl with a bit of the broth, some tomatoes and the roasted tomato juice.

FREQUENTLY ASKED QUESTIONS

DO I NEED TO MAKE THE ROASTED TOMATOES?

No. While the combo of the miso and tomatoes are fantastic you could technically just make the beans. If you opt for beans only add a bit more Calabrian oil to the beans.

STORING/REHEATING

Spicy brothy miso beans can be stored in an airtight container for 3-4 days in the refrigerator. Keep in mind the beans may continue to absorb some of the excess broth. When reheating always place desired amount in a sauce pan over low heat. If there isn’t enough broth left feel free to add a splash of chicken broth to the pot.

Wan’t more beans? Check out my Brothy Beans & Greens recipe.