Miso Beans
You’ll thank yourself for making a batch of these fibre packed Breakfast Miso Beans. All you’ll 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…
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.