Bean

White Miso Red Bean Stew

July 25, 2018
Photo by Jim Kennedy
Author Notes

Full of umami, this recipe takes advantage of white miso, soy, rice wine vinegar, white rice wine, and Central American red beans to provide a rich, satisfying, belly-filling stew. —Jim Kennedy

  • Prep time 1 hour
  • Cook time 1 hour 15 minutes
  • Makes 2 quarts
Ingredients
  • 2 cups Central American red beans
  • 1 large Spanish onion
  • 2 large carrots
  • 12 Shisito peppers
  • Olive oil and kosher salt to coat veggies for roasting
  • 1 1 stalk large bok choy
  • 6 crushed garlic cloves
  • 2 tablespoons white miso paste
  • 2 large tomatoes
  • 3 scallions
  • 1/8 cup soy sauce
  • 1/8 cup rice wine vinegar
  • 1/8 cup white fujian loh chiew (rice wine)
  • 1 tablespoon olive oil
In This Recipe
Directions
  1. Soak 2 cups beans overnight in large stock pot filled halfway, with a palmful of kosher salt.
  2. Boil beans on medium high heat until soft. Drain beans, reserve liquid.
  3. Turn oven to 375º.
  4. Roughly chop large onion and peeled carrots.
  5. Separately toss onions, then carrots, then peppers in large mixing bowl with a generous amount of olive oil and kosher salt to coat.
  6. Separately chop white scallion and green tops. Rinse bok choy, cut dark green tops, chop and reserve. Dice white stalks.
  7. Crush garlic cloves with flat blade of chef's knife. Chop.
  8. Chop tomatoes.
  9. Heat 6 qt. stock pot on medium heat. Add tbsp. olive oil. When oil shimmers, add white chopped bok choy, saute for 2 mins. Add garlic, stir.
  10. Make space on one side of the pot. Add white miso paste, stir until slightly browned making sure that garlic does not brown.
  11. Add tomatoes. Simmer for 5 minutes to combine.
  12. Add beans. Stir. Then add 2 cups bean liquid, soy sauce, rice wine vinegar, and rice wine. Simmer for 30 minutes.
  13. Add white scallion. Stir, then remove from heat to cool.
  14. Serve with garnish of chopped green scallion and roasted Shisito pepper.

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