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).
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
- 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.
- Add the beans, miso, and rosemary and stir to mix well. The miso may clump at first but will quickly mix in.
- Finally pour in the white wine and simme until the liquid has cooked down , about 5-10 minutes.
- Serve warm or cold.