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Creamy miso beans with spinach and sundried tomatoes on sourdough toast, topped with fresh basil and parmesan

Miso Beans on Toast

Flossie
Creamy miso beans made in one pan with tahini, sundried tomatoes, and spinach, then piled onto sourdough toast with basil and Parmesan. Weeknight-fast and café-lunch fabulous.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, dinner, lunch
Cuisine british, Flexitarian, Japanese-inspired
Servings 4 toast portions
Calories 376 kcal

Equipment

  • 1 medium frying pan or saucepan
  • 1 wooden spoon
  • 1 knife
  • 1 Chopping board

Ingredients
  

  • 2 tbsp olive oil plus 1 tbsp sundried tomato oil for drizzling, optional
  • 1 shallot finely sliced (or 1/2 onion)
  • 2 garlic cloves finely chopped
  • 100 g sundried tomatoes chopped if large
  • 1 x 400g tin cannellini beans drained (reserve liquid)
  • 2 heaped tsp white miso (shiro miso)
  • 1 1/2 tbsp tahini
  • 1/2 lemon juice
  • 100 g spinach
  • 25 g Parmesan grated or shaved (optional)
  • 4 slices sourdough toasted
  • Black pepper to taste
  • Sea salt only if needed at the end
  • Fresh basil a handful

Instructions
 

  • Warm the olive oil in a frying pan over low to medium heat. Add the finely chopped shallot and cook for 3 to 4 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant (careful not to burn it).
    2 tbsp olive oil, 1 shallot, 2 garlic cloves
  • Slice the sundried tomatoes if needed. Stir in the sundried tomatoes and cook for 1 minute.
    100 g sundried tomatoes
  • Add the beans and stir well.
    1 x 400g tin cannellini beans
  • Add the tahini and miso. Loosen gradually with reserved bean liquid (or a splash of water) until saucy.
    1 1/2 tbsp tahini, 2 heaped tsp white miso
  • Mash some of the beans with the back of a wooden spoon to create a creamy sauce.
  • Add the spinach and gently press it into the beans, adding a splash of water to help it wilt. Cook for 1 to 2 minutes until wilted.
    100 g spinach
  • Remove from the heat. Add lemon juice and black pepper. Taste and add salt only if needed.
    1/2 lemon, Black pepper, Sea salt
  • Toast the sourdough, drizzle or bush with a little olive oil. Spoon the creamy hot beans onto toast and top with freshly grated Parmesan, basil, and a drizzle of sundried tomato oil.
    25 g Parmesan, 4 slices sourdough, Fresh basil, 2 tbsp olive oil

Video

Notes

  • Reserve the bean liquid to loosen the sauce gradually. A splash of water works too.
  • Mash some beans in the pan for creaminess, you don't need a blender (less washing up).
  • Hold off on salt until the end. Miso, sundried tomatoes, and Parmesan can be plenty.
  • Spinach looks like loads at first, but wilts down in 1 to 2 minutes. Keep the sauce loose so it melts in.
  • Finish with a drizzle of sundried tomato oil for extra flavor.
  • Leftover beans keep well in the fridge for up to 4 days. Reheat gently with a splash of water to loosen.
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Nutrition

Calories: 376kcalCarbohydrates: 52gProtein: 15gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 554mgPotassium: 1151mgFiber: 6gSugar: 13gVitamin A: 2619IUVitamin C: 25mgCalcium: 177mgIron: 6mg
Keyword miso beans, miso beans on toast, creamy miso beans, tahini miso beans, cannellini beans on toast
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨