Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Creamy miso beans on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp butter
- 2 garlic clovespeeled
- 4 thick spring onionsthinly sliced, white and green parts kept separate
- 1 tbsp white miso
- 400g can white beansdrained and rinsed
- ½ lemonjuiced
- 2 thick slices sourdough breadtoasted
- crispy chilli oilto serve (optional)
Nutrition: Per serving
- kcal452
- fat14g
- saturates8g
- carbs58g
- sugars5g
- fibre9ghigh
- protein18g
- salt2.27g
Method
step 1
Heat the butter in a frying pan over medium heat. Lightly bash the garlic using the side of your knife and add to the pan along with the white parts of the spring onions. Stir to coat in the butter and fry for 3-4 mins. Stir in the miso and beans along with 200ml water. Bring to a simmer and cook for a further 4-5 mins.
step 2
Remove the garlic cloves and, using the back of a wooden spoon, lightly press some of the beans against the side of the pan to mash them slightly. Stir in half the green tops of the spring onions and season with salt, pepper and the lemon juice.
step 3
Spoon the beans over the toast. Drizzle over the chilli oil, if using, and garnish with the remaining green spring onion tops to serve.
