This “Miso Pinto Bean Stew” is a hearty, flavorful bowl of comfort with a delightful mix of earthy, savory, and slightly spicy flavors. The tender pinto beans soak up the rich umami from the miso paste, while the sweetness of carrots, the bite of red pepper, and the depth of chestnut mushrooms add texture and complexity. Baby spinach brings a fresh burst of green, and a hint of cayenne pepper offers a gentle kick to round out the flavors. Served with crispy sourdough bread for that perfect crunch, this vegan stew is both nourishing and soul-satisfying. Topped with fresh parsley, it’s the ideal dish for chilly evenings or when you crave something both wholesome and vibrant.
Vibrant Vegan Miso Bean Stew with Fresh Spinach & Mushrooms
Course: Vegan Recipes, Vegetarian RecipesCuisine: FusionDifficulty: Easy2
servings20
minutes1
hour20
minutesIngredients
100g pinto beans (washed)
80g carrot (peeled, chopped)
1x red pepper (deseeded, chopped)
1x red onion (peeled, chopped)
100g chestnut mushrooms (chopped)
500ml water
50g baby spinach
2x garlic cloves (peeled, finely chopped)
1tsp cayenne pepper
1tbsp white miso paste
1tbsp tomato purée
1tsp rapeseed oil
Ground rock salt (to taste)
Ground black pepper (to taste)
Fresh parsley (chopped, for garnish)
Sliced sourdough bread (optional)
Directions
- Heat the rapeseed oil in a sauté pan over medium heat. Fry the chopped red onion and garlic until fragrant.
- Add the chopped mushrooms and carrots, stirring well.
- Pour in the water, add the miso paste, and stir until dissolved. Add the cayenne pepper and mix.
- Add the pinto beans, reduce the heat, cover, and simmer for 1 hour.
- Stir in the tomato purée and baby spinach. Season with salt and black pepper to taste.
- (Optional)
Fry the sourdough bread in some oil until crispy. - Serve the stew with the crispy sourdough bread, and garnish with chopped parsley.
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