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    Home » Easy Vegan Recipes » Mains

    Miso Cannellini Beans

    6 November, 2009 by Kip 6 Comments

    Miso Rosy Cannellini Beans

    Cannellini beans are a Tuscan white kidney bean, smooth and nutty in taste, also known as fazolia beans. Perfect for a cold summer salad, comforting as a relaxing winter warmer, this simple vegan recipe is suitable year-round.

    Sweet white miso paste adds a creamy texture and combined with white wine creates a hearty salty-sweet flavour which is sure to go down well with just about anyone (anyone who isn't a crazy cretin anyway).

    Recipe Notes

    The use of rosemary isn't set in stone. Think bold herbs which roast well- rosemary, thyme, sage, and the like. The incorporation of a bay leaf into the cooking process may also yield good results!

    Serve either as a side, with salad, or on toast (this is a great alternative beans on toast recipe, seriously). Come to think of it, eat it however you bloody well like.

    Miso Rosy Cannellini Beans

    • Ingredients
      • 1 tablespoon olive oil
      • ½ medium onion, diced
      • 2 cloves minced garlic
      • 1-2 sprigs worth of fresh rosemary, chopped
      • 2.5 tablespoon white miso paste
      • 2 cups (350g or 12oz) cannellini beans
      • ¼ cup (60ml) vegan white wine
    • Directions/Method
      1. Fry the onion lightly in the olive oil for 3-4 minutes over medium heat, or until the onions are soft and translucent. Add the garlic and rosemary and cook one minute more.
      2. Add the beans, miso, and rosemary and stir to mix well. The miso may clump at first but will quickly mix in.
      3. Finally pour in the white wine and simme until the liquid has cooked down , about 5-10 minutes.
      4. Serve warm or cold.

    More Mains

    • Instant pot tomato hot pot soup base for winter warming
    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. donkeylover

      November 06, 2009 at 10:59 am

      This looks awesome. So making this for dinner tonight.

      Reply
    2. donkeylover

      November 06, 2009 at 5:59 pm

      This looks awesome. So making this for dinner tonight.

      Reply
    3. Ann of Pressure Cooker Reviews

      January 26, 2010 at 4:29 pm

      that looks like a dinner i want to make at it looks very light...and even easy to prepare.

      Reply
    4. diesel

      June 18, 2010 at 6:15 am

      Made a variation of this today - with gigantes, sage and (because I wrongly assumed I had white wine and had to substitute spur-of-the moment) sake instead of white wine. It's really yummy. I'll make this recipe again, for sure. So quick and easy and yummy.

      Reply
    5. Emily Shoff Wasouf

      October 15, 2012 at 1:14 pm

      I threw in some cooked mini bow tie pasta - beautiful and delicious!!

      Reply
      • Kip

        November 05, 2012 at 12:08 am

        Pasta can only improve anything!

        Reply
    6. I reserve the right to improve malicious and trollish comments.

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    Recipe Rating




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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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