Brothy Miso Beans & Greens

Brothy Miso Beans & Greens

Not quite a soup or a stew but somewhere deliciously in between, is the best way to describe this creamy and flavorful dish. The leeks and beans braise in the buttery miso broth giving it all so much yumminess. A little bit of fresh greens in the form of chopped kale break up the color and textures. Best served with toasted bread to soak up all of that delicious beany broth!

Serves 3-4

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Ingredients

(2) 14 oz cans (780 g) of White Beans
1 large Leek (130 g) white part sliced thin
4 cloves of Garlic minced
1 1/2 cups (50 g) chopped Kale (Chard or Spinach will work as well)
2 Tbsp (30 g) Miso Paste
2 Tbsp (30 g) Vegan Butter
2 1/2 -3 cups (591ml -709ml) No Chicken or Vegetable Broth
1 tsp (5 ml) Rice Vinegar or Apple Cider Vinegar
Salt & Pepper to taste

Note: When preparing the Leeks, make sure to peel away the first few layers and rinse thoroughly to remove any dirt. I like to cut a slit down the length of the Leek and let water run in between the layers.

Directions

1. In a large pot, melt the butter on medium heat. Add the sliced leeks and allow to cook for 4-5 minutes or until tender.

2. Add the garlic and cook until fragrant, about 2-3 minutes. Add in the rinsed and drained beans. Lower the heat and continue cooking for 5 minutes.

3. Dissolve the miso paste in about 1 cup of hot water and add that to the pot along with another 1 1/2 cups of broth. Cover the pot and simmer for 15- 20 minutes.

4. Add in the chopped kale and cook until the kale is tender. Add in the vinegar and mix well. Check for seasoning, add more salt & pepper if necessary. The beans should be very liquidy but not soupy. Add the additional 1/2 cup of broth if needed.

5. Serve with plenty of grilled bread to soak up the delicious broth.