Jammy Onion and Miso Beans… sweet caramelized onions simmered with cannellini beans, kale and savory miso. Served with a big hunk of crusty bread and lots of fresh black pepper.
In the winter months I am always craving a big bowl of something warm and nourishing. These Jammy Onion and Miso Beans are so warm and comforting… all made in one pot in under an hour. They’re inspired by a pasta recipe I saw on Bon Appétit a while back and if you’ve been here a while you know I love me some caramelized onions.
Cannellini beans are one of the softer beans so they break down into this wonderfully creamy sauce when simmered. The miso paste adds a great salty savory flavor which makes these beans so satisfying and delicious.
How to make Jammy Onion and Miso Beans
Like all good things, this recipe starts with caramelized onions. I went ahead and diced the onions a little larger than I normally would so they hold their shape. When done the traditional way, caramelizing onions can a long time. I’ve found that you can kind of fast-track this process by using higher heat and deglazing the pan as you go.
Start by heating some olive oil in a large, high-sided skillet. Add the onions and cook over medium-high heat, stirring often, until the onions are deeply caramelized.
Once the bulk of the moisture has cooked off, you’ll notice that bits may start to stick to the bottom of the pan and burn. When this happens, add a splash of chicken broth (or veg broth) to deglaze the pan. Do this every few minutes until the onions reach a jammy consistency.
While the onions cook, whisk together the miso paste with a little water to create a slurry. Miso is a fermented food, so I like add it at the very end to keep those gut-friendly probiotics alive.
Once the onions have caramelized, add in the garlic, drained cannellini beans and remaining chicken stock. Let the beans simmer for another few minutes to allow them to thicken into a creamy consistency. Stir in the kale and cover the pot so it wilts down.
Finally, stir in that miso slurry and a squeeze of lemon juice. Taste for seasoning and enjoy!
Tips + FAQ
- How long do Jammy Onion and Miso Beans keep? They will be good for about 3-4 days when sealed in an airtight container in the fridge.
- Can this recipe be made vegan? Yes! Just use vegetable stock. However, if you are not vegan, I highly recommend using a good chicken bone broth. Pacific and Kettle and Fire are my go to for a deeper savory flavor.
- Can I make this recipe with another type of bean? If you are unable to find cannellini beans, butter beans, great northern beans and navy beans also work.
- Serving Suggestions: Any crusty bread, like a fresh baguette or whole wheat sourdough would be perfect for soaking up these creamy beans. If you’re looking to add another protein, a tin of olive-oil packed sardines or tuna goes perfectly.
More beans!
Chipotle Roasted Butternut Squash and Black Beans
Slow Roasted Chickpea and Tomato Pasta
Falafel-Spiced Chickpeas and Potatoes
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!
Jammy Onion and Miso Beans
Sweet and jammy caramelized onions, cannelini beans and savory miso paste all simmered togther for a simple one pot meal in under an hour.
Ingredients
- 1/4 cup olive oil
- 2 small yellow onions, diced
- 4 garlic cloves, thinly sliced
- 1/2 cup low-sodium vegetable broth or chicken broth, plus more as needed (a high-quality bone broth is best)
- 2 tbsp white miso paste
- 1 (14 oz) can cannellini beans, drained
- 1 bunch (about 3 cups) lacinato kale, stems removed and chopped
- Kosher salt and freshly ground black pepper
- 1 tbsp fresh lemon juice
- Crusty bread for serving
Instructions
- Heat the olive oil in a large, high-sided skillet over medium-high heat. When shimmering, add the onions and cook, stirring often, for 20-25 minutes until browned caramelized. If the onions start to look dry or burn at any point, deglaze the pan with a splash of broth until they reach a jammy consistency.
- While the onions caramelize, add the miso to a small bowl with 2 tbsp of water. Whisk together until smooth and set aside.
- Add the garlic, beans and remaining broth to the pan. Bring to a boil and simmer for 5-10 minutes or until thickened. Turn off the heat and stir in the chopped kale, covering the pan to allow it to wilt.
- Stir in the miso mixture and lemon juice. Serve with a drizzle of olive oil, lots of freshly ground black pepper and crusty bread.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 688mgCarbohydrates: 24gFiber: 5gSugar: 4gProtein: 8g
All nutritional info is an estimation
