Miso Black Beans
Serves: 2
These creamy umami-packed miso black beans make the perfect weeknight dinner! Packed full of protein and fibre, this recipe creates 2 hearty, filling servings. It requires minimal prep, and many pantry staples, all coming together in one pot.
Ingredients:
1 tbsp chili oil
1 shallot
3 garlic cloves
1 tbsp miso paste
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp maple syrup
250g cremini mushrooms
2x540ml cans black beans, drained
1-1.5 cups vegetable broth
1 tbsp cornstarch & 1 tbsp cold water
3/4 cup jasmine rice
green onions (optional, garnish)
chili oil (optional, garnish)
Method:
1. Rinse and cook rice with a 1:1.25 rice to water ratio.
2. Finely dice a shallot, mince garlic, and thinly slice mushrooms.
3. Drain and rinse beans, and create a cornstarch slurry. Set aside.
4. In a large skillet over medium heat, add chili oil. Saute onions and garlic until fragrant.
5. Add in miso paste, both soy sauces, maple syrup, and sliced mushrooms. Cook 4-5 mins until combined and mushrooms have shrunk.
6. Add in drained beans, vegetable broth, and the cornstarch slurry. Reduce heat and simmer for around 8 mins, until significantly thickened.
7. Serve with rice, alongside the optional garnishes.
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