Spicy Brothy Miso Beans (with roasted tomatoes)
These spicy brothy miso beans are buttery soft, simmering in a spicy umami broth that is both silky, luscious, and absolutely irresistible.
Servings 5 people
Ingredients
- 12 oz lima beans aka "butter beans"
- 1 bulb of garlic the top cut off
- 4-5 tbsps miso paste
- 6 cups chicken broth
- 2 tbsps Calabrian chili oil from the jar of Calabrian chilis
- 1 lb cherry tomatoes
- 1-2 tbsps crushed Calabrian chilis
- 1/4 cup olive oil extra virgin
- salt
Instructions
- The night before, place the dried beans in a large bowl and cover them with warm water. Soak for a minimum of 12-14 hours.
- The next day place the beans, exposed garlic bulb, miso paste, and broth in a dutch oven or large pot over medium heat. Drizzle in 1-2 tbsps of Calabrian oil and bring to a simmer. Once at soft simmer and the miso paste is dissolved, salt to taste. Reduce the heat to low and cover.
- Cook the beans for an hour and a half or until tender and soft.
- While the beans are cooking prepare the tomatoes. Preheat the oven to 400℉.
- Place the cleaned tomatoes in an oven safe dish or baking pan. Add 1/4 cup of EVOO and 1-2 tbsp of crushed Calabrian chilies and a heavy pinch of salt. Roast for 20-25 minutes until the tomatoes have mostly opened and the juice has intertwined with the spicy oil. Remove from the oven.
- Serve the miso beans hot in each bowl with a bit of the broth, some tomatoes and the roasted tomato juice.