This is one of my go-to recipes for busy work nights when I want something quick, healthy, and delicious without actually feeling like I’m cooking. I hope you enjoy this under-10-minute recipe as much as I do!
Topics
Recipe Notes and Substitutions
- Bean Substitutions: You can swap cannellini beans for another white bean without significantly altering the flavor profile.
- Julienne Cut: Julienne means slicing the onion into thin 1/8-inch strips. If that feels too precise, dicing the onion works just as well.
- Reduce Food Waste: Save any leftover coconut water and blend it into smoothies later for an easy, no-waste boost.
Select one of the buttons below to follow along with a step-by-step recipe demo!
Coconut Miso White Beans
Serving Size:
4-6 portions
Time:
~10 minutes
Difficulty:
Easy
Ingredients
- 1 , 15.5 oz can Cannalinni beans
- 1, 13.5 oz can coconut milk
- 1/4 yellow onion
- 1-2 Tbsp miso
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1/2 tsp garlic powder
- Cooked rice to taste
Directions
- In a large pan, add the entire can of beans, including the aquafaba (bean liquid).
- Julienne the onion and add it to the pan along with the beans.
- Stir in the garlic powder, soy sauce, and miso until well combined.
- Bring the mixture to a boil, then add the rice wine vinegar. Let it boil for 1 minute before reducing to a gentle simmer.
- Add all of the coconut cream from the can, along with as much of the remaining coconut liquid as desired. For a thinner sauce, simply add more liquid.
- Cook for another 2–3 minutes, then taste and adjust the seasoning as needed.
- Serve spooned over cooked rice and refrigerate or freeze for future use.
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