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
INGREDIENTS
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
PROCEDURE
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.
Enjoy.
This was very tasty – – an original recipe in a sea of beans on toast with a tomato component. Will make again.
Sasha! I just discovered your site (through The Modern Proper instagram, which directed me to YOUR instagram and consequently my stalking your blog) — I love it!! So glad to have found another blogger who loves yoga and ayurveda! I’ve yet to really incorporate them into my blog, publicly, yet — so I’m glad and inspired by see you do so!
xo
Hi! I’m so glad you found me and thank you so much for your kind words. Yes to yoga! Yes to ayurveda! XO
Mmm, miso and beans together is one of my favorite savory combination! Beautiful, Sasha!
So good!
What type of miso do you use?
I usually have white chickpea miso in the fridge so I used that but any miso will do.