Miso-Infused Pinto Bean & Roasted Veggie Warm Salad
Course: MainCuisine: Fusion CuisineDifficulty: Easy2
servings30
minutes1
hour20
minutesWarm Pinto Beans, Tomatoes, and Roasted Vegetables Salad is a nourishing and flavorful vegan dish that brings together hearty ingredients with a burst of umami from red miso. The tender pinto beans are gently simmered, absorbing the savory depth of miso, while the roasted carrots and parsnips add a sweet, caramelized contrast. Juicy vine-ripened tomatoes, paired with garlic and shallots, give the dish a Mediterranean flair. Finished with a sprinkle of fresh parsley, this salad is perfect for chilly days, offering a warm, comforting, and wholesome meal that’s both satisfying and packed with nutrients. Serve it as a light lunch or a colorful side for a cozy dinner—each bite will leave you feeling nourished and content.
Ingredients
140g pinto beans, washed
800ml water
1 tbsp red miso paste
250g sweet vine-ripened tomatoes, halved
1 shallot, finely chopped
2 garlic cloves, sliced
200g carrot, chopped
200g parsnip, chopped
Parsley, finely chopped (for garnish)
Sea salt flakes
Ground black pepper
Rapeseed oil
Directions
- Cook the beans:
🔹Place the pinto beans in a pot with 800ml of water and a pinch of salt.
🔹Bring to a boil, then add the red miso paste and stir until dissolved.
🔹Cover the pot, reduce the heat, and simmer for about 1 hour, until the beans are tender. - Roast the vegetables:
🔹While the beans cook, preheat the oven to 180°C (fan).
🔹Heat a frying pan with a little rapeseed oil over medium heat. Add the chopped carrots and parsnips, and sear them until golden brown.
🔹Transfer the vegetables to the oven and roast for about 30 minutes. - Strain the beans:
🔹Once the beans are cooked, drain them, saving the cooking liquid for later. - Sauté tomatoes and aromatics:
🔹In a separate frying pan, heat some rapeseed oil over medium heat. Add the tomatoes, garlic, and shallots. Fry until the tomatoes are soft and the garlic and shallots are fragrant. - Combine the beans and tomatoes:
🔹Add the cooked pinto beans to the pan with the tomatoes. Stir well to combine, and add a ladle of the reserved bean cooking liquid.
🔹Season with sea salt, black pepper, and parsley. - Finish the roasted vegetables:
🔹Remove the roasted carrots and parsnips from the oven. Season with black pepper. - Serve:
🔹In a serving bowl, arrange the pinto bean and tomato mixture.
🔹Top with the roasted vegetables, and garnish with chopped parsley.
🔹Serve warm.
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