This dish has a fusion between the tomato base of Italy and the sweet white miso of Japan. It is incredibly versatile and works well served both as a lunch with a chunk of heated Sourdough bread fresh out of the oven or a main meal with rice or pasta. I love cooking with miso as it brings so much flavour to a meal. Where more traditional misos often have a deeper darker dimension, the lighter sweet white miso has a more uplifting kick and serves as a great compliment for the humble yet tasty and nutritious white bean and courgette. Although using dried beans takes a little more time they are much higher in nutritional value as they are a complete wholefood that hasn't undergone any processing. If you don't have white beans you could use British Chickpeas which you can simply add to your weekly FarmCo. order.
1 mug of dried white beans
1 Ramino pepper
1 Large onion
2 Cloves of garlic
1 can of chopped tomatoes or reduced cherry tomatoes
1 pint of stock
2 Tablespoons of tamari (Gluten Free) or soy sauce
2 Tablespoons of sweet white miso
1 large tablespoon of nutritional yeast
100ml of oat or soya cream
1/2 Teaspoon of chilli flakes
Salt and pepper
Soak the white beans overnight and cook the next day for approximately 30 minutes or until soft. Leave aside.
Chop the onion, garlic, ramino pepper and courgette and fry in coconut oil in a pot until the veg starts to become soft.
Add the white beans, stock, can of tomatoes and spinach to the pot and cook on a medium heat while making the miso sauce.
For The Miso
Add the miso sauce ingredients together in a glass jug,
Extract two ladles of stock from the bean and courgette pot and add to the jug and mix together
Remove the white bean and courgette pot from the heat and add the miso sauce and stir well
Serve alongside oven heated Farm Co bread or as a main with pasta or rice.