Lemony White Beans with Miso Brown Butter

This appetizer combines the creaminess of white beans with the nuttiness of brown butter— it’s really a cheater recipe because it’s so easy and so versatile. Smear it on toasts, mix it with tinned tuna for a quick lunch, or add a poached egg. The best part is the miso which lends its usual umami complexity— but even better some of the bits caramelize for a lovely hit of flavor.

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Serves 4

INGREDIENTS

1 15.5 oz can white beans such as Cannellini or Great Northern, drained and rinsed
4 tbsp unsalted butter
1 tbsp white miso paste
1 pinch of chili flakes (optional)
1 tbsp lemon juice
¼ cup flat leaf parsley, roughly chopped
Zest of 1 lemon
Flaky sea salt, for finishing
Olive oil, for finishing

METHOD

In a medium pan over medium heat, add butter and chili flake (if using) and melt butter until nutty golden brown, approximately 3-4 minutes. Lower heat and add miso and stir until fragrant and mostly combined— some bits of miso will remain and caramelize. Add white beans and lemon juice and stir to combine until beans are warm— approximately 1 minute. Transfer to a serving bowl, add lemon zest, flaky sea salt, parsley and a glug of olive oil. Serve warm with olive oil alongside and rustic country bread.