An easy lunch featuring brothy beans dressed up with a bit of shallot, miso, and a roasted tomato component that helps this meal come together fast.
1 tablespoon olive oil
1/2 small shallot (20g), minced
1 ½ cups beans with their broth
2 teaspoons mellow miso
1 teaspoon rice vinegar
1/2 cup or so roasted tomatoes
Black pepper for serving
In a small skillet or pot, heat the olive oil over medium heat and add the minced shallots. Cook until the shallots have softened, 8-10 minutes. Add in the beans with the liquid, bring to a boil, reduce to a simmer, and cook until the beans are hot and the liquid has evaporated a bit.
Remove from the heat and stir in the miso and rice vinegar. Place in a bowl, swirl in the tomatoes, and finish with a sprinkle of black pepper before serving.
TIP: You can easily use canned beans for this but I recommend draining the liquid and using vegetable broth in place of the bean liquid to have a bit more flavor building capabilities.