- 2 shallots
- Sunflower or groundnut oil
- 1 large garlic clove
- 1 tbsp tomato purée
- ½ tsp chilli flakes
- 1 ½ tbsp Tideford Fresh Brown Miso
- 1 tbsp agave syrup
- 2 tbsp apple cider vinegar
- 2 tins haricot beans
- 300ml vegetable stock
- 1 tsp cornflour
- 1 lime
Miso Baked Beans with Chilli + Lime
Posted on 24th October 2019
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 our salty miso, a pinch of chilli and a touch of lime to balance the umami flavour.
- Finely chop the shallots. Heat a large saucepan with 1 tbsp oil and add the shallots. Cover and cook over a low heat for 5-6 mins, until softened. Stir occasionally. If they start 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 approximately 2 mins. Stir occasionally.
- Drain and rinse the beans and add them along with the stock to the saucepan. 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 and season to taste.
- When ready to serve, top the beans with a sprinkling of chilli flakes and lime zest.
With thanks to Francesca Didymus for the recipe.