miso brothy beans with garlic confit

Serves two people

miso beans

  • 8 ounces dried beans soaked for 24 hours (any white or light brown beans such as lima, pinto beans, Great Northern or cannellini). When the beans are cooked and ready, reserve the bean water (this is what we are going to refer as the “bean broth”)

  • 1 ½ cups bean broth from above

  • 1/2 cup or more of bone broth/vegetable stock

  • 1 whole bunch shredded lacinato kale

  • 2–3 tablespoons of olive oil

  • 3–4 scallions, sliced

  • 2 tablespoons white miso paste (more if needed according to your taste)

  • 1-2 teaspoons lemon juice

  • Black pepper, to taste

  • Parmesan for serving (optional)

Garlic confit

  • 1 head of garlic, cloves peeled and root ends trimmed

  • Some rosemary or thyme

  • Extra-virgin olive oil, as needed

Ingredients

Directions

  1. The day before, soak your beans in filtered water.

  2. 24 hours later, cook your beans in water until soft and ready to eat. Keep the bean water or bean broth on the side. We will use it later.

  3. While the beans are cooking, prepare the garlic confit. In a pan, cover garlic with enough oil to submerge it. Cover the pan with a lid, set over the lowest heat and bring to a bare simmer for 35-40 minutes. Stir in the garlic every 10 minutes or so. Cook until the garlic is buttery soft and tan in color. Do not burn it. Reserve the garlic.

  4. When the garlic is ready, heat the olive oil in a medium saucepan over medium heat.  Add the scallions, and sauté briefly, about 30 seconds  Add the kale and cook, stirring, for about a minute, until it begins to wilt. Add in the beans with 1 1/2 cup of their broth. Then add 1/2 cup of bone/vegetable broth. Bring the mixture to a simmer and cook until the broth has thickened just a bit and gives a nice, silky coat to the beans and kale, but is still brothy.  If needed, add more broth or stock to thin to your liking.  

  5. Remove the skillet from the heat and stir in the miso and lemon juice. Taste and adjust as needed.

  6. Transfer garlic confit in the bean broth and stir gently.

  7. Serve with a fresh crackes black pepper and some shaved parmesan (optional).

  8. Enjoy!