Miso Beans

Cook the miso beans

• Finely dice the onion and finely chop the garlic cloves.
• Heat a dash of olive oil (or you can use butter if you prefer). In a medium-sized saucepan over a low heat. Add the onion and cook for 7-8 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
• Add the Bold Bean Queen white beans with their bean stock. Fill the jar ¼ with water, give it a shake and add that too. Let the beans bubble away for a few minutes, mashing a few of them up a little as you go to reach that glossy, brothy, molten consistency - almost like porridge!
• Add the rice vinegar and miso paste and stir to combine. Keep cooking for a couple of minutes until the miso has melted through the beans, adding a splash of water if the mixture looks too thick.

Prep your toppings & Plate Up

• Boil your eggs to how you like them - we like a 6 minute soft-boiled egg. Roughly chop the kimchi and spring onions. Toast the sesame seeds.
• Serve the miso beans in bowls and top with the spring onions*, boiled eggs, kimchi and sesame seeds, plus a drizzle of your favourite hot sauce**. Tuck in and enjoy!