White Miso Red Bean Stew Recipe

Name: White Miso Red Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Central American red beans; 1 large Spanish onion; 2 large carrots; 12 Shisito peppers; Olive oil and kosher salt to coat veggies for roasting; 1 1 stalk large bok choy; 6 crushed garlic cloves; 2 tablespoons white miso paste; 2 large tomatoes; 3 scallions; 1/8 cup soy sauce; 1/8 cup rice wine vinegar; 1/8 cup white fujian loh chiew (rice wine); 1 tablespoon olive oil

Servings: persons

2 cups Central American red beans
1 large Spanish onion
2 large carrots
12 Shisito peppers
Olive oil and kosher salt to coat veggies for roasting
1 1 stalk large bok choy
6 crushed garlic cloves
2 tablespoons white miso paste
2 large tomatoes
3 scallions
1/8 cup soy sauce
1/8 cup rice wine vinegar
1/8 cup white fujian loh chiew (rice wine)
1 tablespoon olive oil

1
Soak 2 cups beans overnight in large stock pot filled halfway, with a palmful of kosher salt.
2
Boil beans on medium high heat until soft. Drain beans, reserve liquid.
3
Turn oven to 375u00b0.
4
Roughly chop large onion and peeled carrots.
5
Separately toss onions, then carrots, then peppers in large mixing bowl with a generous amount of olive oil and kosher salt to coat.
6
Separately chop white scallion and green tops. Rinse bok choy, cut dark green tops, chop and reserve. Dice white stalks.
7
Crush garlic cloves with flat blade of chef's knife. Chop.
8
Chop tomatoes.
9
Heat 6 qt. stock pot on medium heat. Add tbsp. olive oil. When oil shimmers, add white chopped bok choy, saute for 2 mins. Add garlic, stir.
10
Make space on one side of the pot. Add white miso paste, stir until slightly browned making sure that garlic does not brown.
11
Add tomatoes. Simmer for 5 minutes to combine.
12
Add beans. Stir. Then add 2 cups bean liquid, soy sauce, rice wine vinegar, and rice wine. Simmer for 30 minutes.
13
Add white scallion. Stir, then remove from heat to cool.
14
Serve with garnish of chopped green scallion and roasted Shisito pepper.

547

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Central American red beans, 1 large Spanish onion, 2 large carrots, 12 Shisito peppers, and more.

Yes, White Miso Red Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Miso Red Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions