There’s never a week that goes by that I don’t have a couple of different kinds of cooked beans stashed in my refrigerator. I mostly use them in dishes with many other flavors, but occasionally I like a bowl of comforting beans. These brothy beans doctor up the original bean broth for a cozy meal.
The Brothy Beans
These brothy beans are a reliable way to make a myriad of beans. The dish works well with larger white beans (like Royal Corona or Gigante) but is just as lovely as the smaller white beans. Any bean that can hold it’s shape through a second cook is excellent. I used great northern beans in this version.
Scallions, or alliums
Play around with the alliums you use. You could use a clove of minced garlic, some sliced green garlic, or some minced shallot. These beans aren’t meant to be fussy. I’ve even enjoyed these beans with some minced chives when I haven’t had anything else.
I tend to keep a container of white miso in the refrigerator for finishing soups and sauces. The white miso has a more mild flavor and is less salty than the darker misos. Yellow miso would work with these beans, but I’d start with one teaspoon and work your way up as desired. Red miso is going to be stronger and could potentially overpower the other flavors.
This is one of those times that I feel the butter flavor is better than using just oil. If you can, swap the butter for a 1:1 butter substitute. I’ve played around with Miyokos and find it works well in recipes like this. If in a pinch, olive oil will work.
A solid meal with just some bread, these brothy beans use the existing broth and add a few extra flavors.
1 tablespoon butter
3–4 scallions, thinly sliced whites and greens
1 cup cooked white beans, in their broth (see note)
2 teaspoons light miso
1–2 teaspoons lemon juice
Freshly cracked black pepper
- Melt butter in a small skillet. Add the sliced scallions and cook until the scallions are soft and just starting to brown. Add in the beans with their broth. Add more bean broth or even vegetable broth if needed. The broth should resemble a thin soup. I usually have to add 1/4 to 1/2 cup more liquid, especially if the bean broth is on the thicker side.
- Bring the mixture to a boil, reduce to a simmer, and cook until the liquid has thickened/reduced a bit. It’s still going to be a bit brothy.
- Remove the skillet from the heat and stir in the miso and lemon juice. Taste and adjust as needed. Serve with a solid amount of black pepper.
- This dish is a good-size serving for one person but could potentially be two if you were serving it with other items.
- I’ve made this with three different types of white beans. I love it with larger beans (like the Royal Corona or Gigante beans), but it’s also lovely with these smaller beans. I found the smaller beans thickened the broth more and I had to add more liquid. Just eyeball the liquid, it doesn’t have to be perfect.
- This dish is fantastic with beans made from dried beans. I make my beans by soaking, then cooking them with onions, garlic, olive oil, thyme, rosemary, and salt. If you’re using canned, I’d recommend draining some or all of the liquid and using a bit of vegetable broth. The color won’t be the same, but it will still be useful.
- If using salted butter, reduce the miso to 1 teaspoon and add more as you like. With such a small quantity, it’s easy to make these beans too salty between the butter, the bean broth, and the miso.