Miso beans with pickled purple cabbage

I keep on coming back to beans recipes and keep on developing different variations of it with it because I think you can be so creative...Beans are really like a white canvas that you can dress up however you want to. They are also a great resource of protein, folate, antioxidants and many other health benefits. In this recipe the beans are dressed (cooked) with Miso paste which is wonderful for your gut health and I added some chili peppers for some heat and the surprise (maybe not much of a surprise given it sit’s right at the top..) is the pickled purple cabbage which gives nice crunchy tanginess.

Ingredients:
- 1 cup of kidney beans
-2 cups of lentils
- 2 tablespoons of Miso Paste
- 1 cup of vinegar
- 1/4 of cabbage (you can make more and preserve it)
-
1 teaspoon of coriander seeds
- 1 red chili
- chopped parsley for decorating


Prepare:
Wash the beans together with lentils. Add the beans to the pot with water and boil it till the beans are soft. If the beans need to be boiled for a long time, you may need to add more water to the pot. In the meantime add Vinegar, water and coriander seeds into a sauce pan and make it boil. Chop the cabbage and once the vinegar is boiling, add the cabbage to the pan and turn off the heat. Let it sit for at least 15min.
Back to the beans…Once you feel the beans and lentils are soft, add 2 tablespoons of Miso paste and stir it so it is evenly coating all beans and let it cook for a few more minutes so the beans take in the flavor of miso.
Serve immediately by putting spoons of beans in a bowl and adding cabbage on top of the beans. Sprinkle some parsley on top!

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Cod with Beans,Olives and Gochujang

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Kimchi & pork ribs soup