My goodness, I am proud of this fancy beans and toast. If you do not like umami, this is not a recipe for you. It involves three umami bombs- miso, anchovies and tomatoes. It also uses a lot of butter and garlic. The richness is balanced out by the punchy parsley salad. Serve with slices of crusty bread. If you want to make gluten free sourdough (picutred here), I highly recommend The Art of Gluten Free Bread by Aran Goyoaga.

I like to make this dish in the early fall when the tomatoes are ripe and plentiful, but I think it would also be good made with good quality canned stewed tomatoes in the winter. I’ve included directions for making white beans from scratch, but using canned beans would be totally delicious as well (just don’t add any more salt).

White Beans in Miso Butter Tomato Sauce

Ingredients

• 1 stick of butter (8 Tablespoons)
• 4 medium shallots, quartered and sliced ¼-inch-thick (about 1 and 1/2  cups)
• 8 large garlic cloves, thinly sliced
• 1/2 teaspoon aleppo chile flakes
• 1 pound ripe fresh plum cut into quarters
• 1/2 teaspoon turmeric
• 1/4 cup sweet white miso
• 1 cups vegetable stock or (my favorite) the broth from making the beans.
• Two 15-oz. can cannellini beans, drained and rinsed (3 cups) or 1 recipe of white beans from scratch (see recipe below)
• 1/2 teaspoon freshly cracked black pepper
• The juice of 1 fresh lemon, strained
• Kosher salt (if needed)
• Freshly ground black pepper

Instructions

1. Melt the butter a large, heavy-bottomed pot over medium heat. When the butter foams, add the shallots and a pinch of kosher salt. Cook, stirring occasionally until soft and translucent, 3–4 minutes.
2. Add the garlic, chile flakes and continue cooking until the garlic is soft and fragrant, 2–3 minutes more. 
3. Add the tomatoes and turmeric and cook until, partially covered they begin to soften and release their juices, 5-7 minutes.
4. Add the miso and whisk it into the tomato juices until the sauce is thickened and combined.
5. Add the beans, stock or bean broth and black pepper and gently simmer for 10 minutes or until the broth has reduced a bit.
6. Add half of the lemon juice, taste and adjust the salt pepper or lemon juice as needed.
7. Serve on toasted bread (I like a gluten free sourdough) topped with a parsley salad (recipe below)

Parsley Anchovy Salad

• I cup finely chopped fresh parsley leaves and stems
• 1/4 cup of oil packed anchovies, drained and chopped fine
• 1 small shallot finely chopped (about 1/4 cup)
• 1 teaspoon lemon zest
• The juice of 1 lemon, strained

Mix everything together and use it to generously top the beans.

White Beans and Delicious Broth from Scratch

You do not have to make the beans and bean broth from scratch, but they are really good if you have time. . This method of making beans from scratch is from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients

• 1 cup white beans (northern, cannellini, royal corona, white limas)
• 2 bay leaves
• 1 small onion, quartered
• several sprigs parsely
• 1 large clove garlic, sliced
• 1 teaspoon olive oil
• 1 piece kombu or a pinch of aestofetida
• 1 and 1/2 teaspoon salt

Instructions

1. Soak the beans in 4 times as much water, for at least 4 hours or (ideally) overnight
2. Drain the beans, and cover them with 6 cups water in a large pot over high heat. Bring to a boil and continue to cook over high heat for 10 minutes. Skim off any foam and lover the heat.
3. Add all of the remaining ingredients, except the salt and simmer until the beans are partially tender (30 minutes to an hour).
4. Add the salt and continue to simmer unti t he beans are tender but not mushy. Let the beans cool in the stock.
5. Remove and discard the aromatics. Seperate and reserve the beans and the stock. I try to use the beans within a week. The stock freezes well. For this dish you will be using both right away!