Beans in Tomato-Miso Broth
Around the time I was really into learning about handmade pasta, my son’s favorite meal was tomato soup with leftover pasta. I had decided I wanted a grown-up version and landed on cappelletti with a luscious tomato broth. I made these beans one day when I didn’t feel like making fresh pasta but needed to use up the broth, and as the story goes, the rest is history.
While it may be bit unconventional, I like to spoon the beans and broth over stale bread, softening it and letting it become part of the broth. Alternatively, if you prefer your bread crisp, toast the bread and dip into the broth, make a cheese toastie, or serve with fresh bread and butter on the side.
Equipment
- Medium Saucepan
Ingredients
TOMATO BROTH
- 3 TBSP olive oil
- 1 lb ripe tomatoes, cut into wedges
- ¼ cup tomato paste
- 1 tsp cane sugar
- 8 cups water
- 4 garlic cloves
- 1 bay leaf
- 4 tsp kosher salt plus more
- to taste
- 2 TBSP white miso
- 2 tsp ground black pepper
FOR SERVING
- 3 cups cooked and drained corona or other large beans
- 4 slices slightly stale bread
- Ground black pepper for serving
Instructions
- Make the broth: Heat the olive oil in a medium saucepan over medium-high heat. When the oil begins to shimmer, place the tomatoes cut side down in the saucepan. Sear, turning once or twice, until the tomatoes begin to soften and exude some of their juice, about 2 minutes. Stir in the tomato paste and sugar and continue to cook until you notice some caramelization happening at the bottom of the pan. Turn the heat to low, scrape the bottom of the pan, and add the water, garlic, bay leaf, and salt. Bring to a boil, decrease to a simmer, and use a potato masher to mash the tomatoes into pieces.
- Simmer for 20 to 30 minutes, until the broth reduces slightly and develops a rounded tomato taste. Remove from the stove and stir in the miso and black pepper.
- Pass the broth through a strainer, scraping the inside with a spatula instead of pressing the mixture through—this will prevent the tomato pieces from pushing through. Return the broth to the stove, taste, and adjust the salt and pepper as desired.
- To assemble: Once the broth is to your liking, add the beans and simmer for 5 minutes. Put a bread slice in the bottom of four bowls and top with a few ladles of the broth and beans. Finish with black pepper, as desired.
Notes
As with most broths, the overall flavor is delicate; it’s there but can easily be upstaged by something with a lot of flavor. It’s rare that I’d tell you a recipe needs home-cooked beans, but this is one of those recipes. The flavor of a well-seasoned bean adds so much to the dish and doesn’t outshine the tomato flavor.
If you like a bit of heat in your meals, try adding a chile or two to the broth while it simmers or use a ground chile powder in place of the black pepper.
Make Ahead: The broth will keep up to a week in the refrigerator or in the freezer for up to 6 months. The beans in broth will keep for 5 to 6 days.
If you like a bit of heat in your meals, try adding a chile or two to the broth while it simmers or use a ground chile powder in place of the black pepper.
Make Ahead: The broth will keep up to a week in the refrigerator or in the freezer for up to 6 months. The beans in broth will keep for 5 to 6 days.
Nutrition
Serving: 1portionCalories: 407kcalCarbohydrates: 58gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 2937mgPotassium: 1053mgFiber: 14gSugar: 11gVitamin A: 1210IUVitamin C: 22mgCalcium: 120mgIron: 6mg
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