You’ll thank yourself for making a batch of these fibre packed Miso Beans. All you have to do is toast some bread, heat the beans, and you’re good to go! The red miso is a great way to quickly add a lot of flavour, it even get tastier with time…
I’ve been trying to think of new breakfast ideas which is how I landed on this recipe, but now I’ve eaten them for 3 weeks straight. They are just sooo good.
They’re high in protein, fibre and make breakfast that little bit more exciting. There’s no better feeling than waking up knowing you have a tasty breakfast waiting for you!
Miso Beans Ingredients
- 1 red onion (finely diced)
- 1 sprig of finely chopped rosemary
- 1 chopped garlic glove
- 1 tin chopped tomatoes (400g)
- 1 tin haricot beans (265g after draining)
- Enough water to cover the beans
- 1 tbsp red miso
- salt to taste
How to Make Miso Beans
- Gather all the ingredients.
- Finely dice the red onion and sauté for 3 minutes, or until they start turning translucent.
- Add the rosemary and garlic and fry for an extra 2 minutes.
- Add the tin of chopped tomatoes and haricot beans with a pinch of salt.
- Add enough water so that the beans are just covered, and give it a good mix.
- Cover with a lid and cook for 30 minutes on a low simmer, stirring occasionally.
- Stir in the miso paste and cook on low heat for another 2 minutes.
- Serve, or store in airtight container for 3-4 days in the fridge.
Storage and Reheating Tips
These beans will keep in the fridge for 3-4 days, or around 3 months in the freezer. I usually pop them into the microwave and reheat until they’re piping hot.
Breakfast Miso Beans Nutrition.
This recipe makes 4 servings.
Nutrition (per serving)
Calories: 112
Carbohydrates: 21.5 g
Protein: 7.5 g
Fat: 1 g
Saturated Fat: 0.15 g
Fibre: 6.3 g
Sugar: 5.7 g
Sodium: 281 mg
Nutrition information is an estimate generated using Cronometer and is intended for guidance only.
Frequently Asked Questions
Miso is made by fermenting cooked soybeans with koji (a helpful fungus), salt, and sometimes a grain like barley.
You know when you go to a Japanese restaurant and you order edamame? well, they’re soybeans! They are the young, green soybeans which are harvested before they mature.
Yes absolutely! They taste even better once the flavours have gotten to know each-other too. They keep in the fridge for about 3-4 days, or 3 months in the freezer.
Miso Beans
Ingredients
- 1 red onion (finely diced)
- 1 sprig of rosemary (finely chopped)
- 1 clove of garlic (finely chopped)
- 1 tin of chopped tomatoes (400g)
- 1 tin haricot beans (265g after draining)
- 1 tbsp red miso
- salt to taste
Instructions
- Gather all the ingredients.
- Finely dice the red onion and sauté for 3 minutes, or until they start turning translucent.
- Add the rosemary and garlic and fry for an extra 2 minutes.
- Add the tin of chopped tomatoes and haricot beans with a pinch of salt.
- Add enough water so that the beans are just covered, and give it a good mix.
- Cover with a lid and cook for 30 minutes on a low simmer, stirring occasionally.
- Stir in the miso paste and cook on low heat for another 2 minutes.
- Serve, or store in airtight container for 3-4 days in the fridge.
What to Eat With Miso Beans
I keep it simple and have it on top of some toasted sourdough, and occasionally with an egg on the side. They also work as part of a Japanese breakfast which can include miso soup, a side of seasoned tamagoyaki and a bowl of rice.
Enjoyed This Recipe?
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