Miso Butter Brothy Beans (Printable)

Creamy white beans in savory miso-butter broth with fresh herbs

# What You Need:

01 - 2 tablespoons unsalted butter

02 - 1 tablespoon olive oil

03 - 1 small yellow onion, finely diced

04 - 3 garlic cloves, minced

05 - 1/2 teaspoon red pepper flakes

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed

07 - 3 cups low-sodium vegetable broth

08 - 2 tablespoons white miso paste

09 - 1 tablespoon lemon juice

10 - Salt and black pepper, to taste

11 - 2 tablespoons chopped fresh parsley or chives

12 - Lemon zest, for serving

01 - In a large saucepan over medium heat, melt the butter with the olive oil.

02 - Add the onion and cook until softened and translucent, about 5 minutes.

03 - Stir in the garlic and red pepper flakes; cook for 1 minute until fragrant.

04 - Add the beans, stirring to coat in the aromatics.

05 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes, allowing flavors to meld.

06 - In a small bowl, whisk the miso paste with a ladle of hot broth from the pot until smooth, then stir the mixture back into the pot.

07 - Add lemon juice, and season with salt and black pepper to taste. Simmer for 2–3 more minutes.

08 - Ladle into bowls and garnish with chopped herbs and lemon zest.

01 -

The miso butter creates this insanely rich, savory depth that makes canned beans taste like they've been simmering for hours
Everything comes together in one pan in under 35 minutes, but it tastes like something you'd order at a fancy restaurant

02 -

Never boil miso directly—it can become gritty and lose some of its delicate flavor, so always whisk it into warm liquid first
The miso makes this dish naturally salty, so definitely taste before adding any extra salt at the end

03 -

Use vegan butter if you need this to be dairy-free—it still tastes incredibly rich and satisfying
White miso is sweeter and milder than red or brown miso, which can be overpowering in delicate dishes like this