Black Beans with Miso

Why yes, I did get three posts out of a single meal.  Makes up for two weeks of not cooking anything interesting.

Ever since the stew, I've been looking for dishes that could be improved by using miso paste instead of salt.  It gets around the whole not liking mushrooms thing while still adding umami.

I made this with beans from dry, which is how I'm posting it.  I'm not sure the flavors will infuse the same if you use canned.  It might be contained in the broth instead of the beans themselves.  Since soaking and simmering are both passive cooking methods, I'm still considering this a very easy recipe.  The only thing you have to cut is the onion.

2/3 C dry black beans
2 C unsalted chicken or vegetable broth
1 Tb miso paste of choice
1/4 C sliced red onion or shallot

1.  Sort and rinse black beans and soak for 8 hours.  Drain and rinse again.

2.  In a medium saucepan, combine all ingredients.  If necessary, add water to just cover the beans.  Bring to a low boil, then lower heat to a simmer.  Cover and cook 1-1/2 to 2 hours, until very tender.  Stir and check liquid level after 1 hour and add water as necessary to keep beans submerged.

3.  Once beans are done, decide how soupy you want them and drain off the rest of the liquid.  If desired, mash about half the beans with a potato masher to thicken the mixture.  Serve hot, with desired garnishes such as avocado, more onions, cheese, sour cream, etc.

Difficulty rating  π