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.