Miso baked beans with chilli & lime
- Prep: 5m
- Cook: 15m
- Serves: 4
Brunch, lunch, supper, whatever the time or reason, the British have a love affair with humble beans on toast. Before you open the turquoise tin, try these super easy, baked beans. We've used salty miso, a pinch of chilli and a touch of lime to balance the umami flavour.
Method
- Finely chop the shallots. Heat a large saucepan with 1 tbsp oil. Add the shallots. Cover and cook over a low heat for 5-6 mins, until softened. Stir occasionally. If they starts to stick at any point, reduce the heat.
- Meanwhile, finely chop the garlic. Add the garlic, tomato purée, chilli flakes, miso, syrup and vinegar into the shallots. Stir over a medium heat. Cook for approx 2 mins. Stir occasionally.
- Drain and rinse the beans. Add the beans and stock. Put the cornflour in a mug and cover it with a few spoonfuls of hot stock. Stir to create a paste. Pour the cornflour paste into the beans.
- Simmer over a low-medium heat for another 10-12 mins, until the sauce has thickened slightly. Stir occasionally.
- When cooked add a squeeze of lime juice. Season to taste.
- Toast the bread and pile on the hot beans. Top the beans with a sprinkling of chilli flakes and lime zest, if desired. Or, ladle into jacket potatoes.
Ingredients
All to be sourced organic where possible
- 2 shallots
- Sunflower or groundnut oil
- 1 large garlic clove
- 1 tablespoon tomato purée
- ½ teaspoon chilli flakes
- 1 ½ tablespoons brown rice miso
- 1 tablespoon agave syrup
- 2 tablespoons apple cider vinegar
- 400g (2 tins) haricot beans
- 300ml vegetable stock
- 1 teaspoon cornflour
- 1 lime
