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Brothy Almond Butter Miso Beans

Brothy Almond Butter Miso Beans

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MADE WITH:

JUSTIN’S® Classic Almond Butter

INGREDIENTS

  • 1/4 cup olive oil
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 cup dry white beans, soaked overnight and drained
  • 3 cups vegetable broth
  • 2 bay leaves
  • 1 tablespoon JUSTIN’S® Classic Almond Butter
  • 1 tablespoon white miso
  • 2 teaspoons fresh lemon juice
  • 4 scallions, thinly sliced
  • Salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes. Add the beans, broth, bay leaves and a pinch of salt, then bring to a boil. Reduce heat to low and cook, covered, for one hour. Remove lid and cook 30-45 minutes more, or until beans are tender. Remove bay leaves, and stir in almond butter, miso, lemon juice, and scallions. Season with black pepper, to taste.
  2. Serve warm with toast or rice, as desired.

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INGREDIENTS
  • 1/4 cup olive oil
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 cup dry white beans, soaked overnight and drained
  • 3 cups vegetable broth
  • 2 bay leaves
  • 1 tablespoon JUSTIN’S® Classic Almond Butter
  • 1 tablespoon white miso
  • 2 teaspoons fresh lemon juice
  • 4 scallions, thinly sliced
  • Salt and freshly ground black pepper, to taste
DIRECTIONS
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes. Add the beans, broth, bay leaves and a pinch of salt, then bring to a boil. Reduce heat to low and cook, covered, for one hour. Remove lid and cook 30-45 minutes more, or until beans are tender. Remove bay leaves, and stir in almond butter, miso, lemon juice, and scallions. Season with black pepper, to taste.
  2. Serve warm with toast or rice, as desired.
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