Cannellini beans are a Tuscan white kidney bean, smooth and nutty in taste, also known as fazolia beans. Perfect for a cold summer salad, comforting as a relaxing winter warmer, this simple vegan recipe is suitable year-round.
Sweet white miso paste adds a creamy texture and combined with white wine creates a hearty salty-sweet flavour which is sure to go down well with just about anyone (anyone who isn't a crazy cretin anyway).
Recipe Notes
The use of rosemary isn't set in stone. Think bold herbs which roast well- rosemary, thyme, sage, and the like. The incorporation of a bay leaf into the cooking process may also yield good results!
Serve either as a side, with salad, or on toast (this is a great alternative beans on toast recipe, seriously). Come to think of it, eat it however you bloody well like.
Miso Rosy Cannellini Beans
- Directions/Method
- Fry the onion lightly in the olive oil for 3-4 minutes over medium heat, or until the onions are soft and translucent. Add the garlic and rosemary and cook one minute more.
- Add the beans, miso, and rosemary and stir to mix well. The miso may clump at first but will quickly mix in.
- Finally pour in the white wine and simme until the liquid has cooked down , about 5-10 minutes.
- Serve warm or cold.
donkeylover says
This looks awesome. So making this for dinner tonight.
donkeylover says
This looks awesome. So making this for dinner tonight.
Ann of Pressure Cooker Reviews says
that looks like a dinner i want to make at it looks very light...and even easy to prepare.
diesel says
Made a variation of this today - with gigantes, sage and (because I wrongly assumed I had white wine and had to substitute spur-of-the moment) sake instead of white wine. It's really yummy. I'll make this recipe again, for sure. So quick and easy and yummy.
Emily Shoff Wasouf says
I threw in some cooked mini bow tie pasta - beautiful and delicious!!
Kip says
Pasta can only improve anything!
I reserve the right to improve malicious and trollish comments.