• 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.


  1. 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.
  2. 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.
  3. 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.
  4. Simmer over a low-medium heat for another 10-12 mins, until the sauce has thickened slightly. Stir occasionally.
  5. When cooked add a squeeze of lime juice and season to taste.
  6. When ready to serve, top the beans with a sprinkling of chilli flakes and lime zest.

With thanks to Francesca Didymus for the recipe.