I know, this looks like more of a winter recipe, but bear with me. I don’t know about you, but for us, summer involves lots of outdoor activities which means less time in the kitchen. A quick, satisfying lunch is always appreciated after a long bike ride or hike and these miso rosemary beans on toast hit the spot. Pair them with a big salad and you’ve got the perfect lunch to gobble down in the backyard. Continue reading for the recipe and have a great week! XO

Miso Rosemary Beans on Toast

Serves 2


2 tablespoons olive oil

4 sprigs fresh rosemary

4 cloves roasted garlic

2 tablespoons miso

2 tablespoons apple cider vinegar

2 teaspoons honey

2 teaspoons mustard

1/2 teaspoon salt

2 cups cooked navy beans

2 slices sourdough toast

red pepper flakes


Heat the oil in a skillet over medium high heat. Add the rosemary and fry for a minute or so, until bright green and crispy. Remove from the pan and set aside.

Meanwhile, combine the roasted garlic, miso, apple cider vinegar, honey, mustard and salt in a blender and puree on high until completely smooth. Pour the mixture into the pan with the rosemary infused oil and simmer, whisking constantly, until thickened and reduced slightly.  Add the beans and toss to coat.

To serve, top each slice of toast with a generous serving of beans, some crispy rosemary and red pepper flakes.