White Miso Red Bean Stew with Roasted Vegetables
A hearty fusion stew combining Central American red beans with Japanese white miso paste, creating an umami-rich broth enhanced by roasted vegetables and fresh bok choy. The miso adds depth while soy sauce, rice wine vinegar, and Fujian rice wine create complex layers of flavor. Perfect for cool weather dining, this protein-packed stew offers a unique East-meets-West approach to comfort food with tender beans, caramelized vegetables, and aromatic garlic throughout.
Ingredients
- 2 cups Central American red beanskidney beans1:1High confidence
- 1 large Spanish onion
- 2 large carrots
- 12 Shisito peppersPadron peppers1:1High confidence
- olive oil, for coating vegetables
- kosher salt, for coating vegetables
- 1 stalk large bok choy
- 6 garlic cloves, crushed
- 2 tablespoons white miso pastered miso paste1:1Medium confidence
- 2 large tomatoes
- 3 scallions
- ⅛ cup soy sauce
- ⅛ cup rice wine vinegar
- ⅛ cup white fujian loh chiew rice wine
- 1 tablespoon olive oil
Instructions
- 1
Soak beans overnight in large stock pot filled halfway with a palmful of kosher salt
- 2
Boil beans on medium high heat until soft, then drain and reserve the cooking liquid
- 3
Turn oven to 375 degrees
- 4
Roughly chop onion and peeled carrots
- 5
Separately toss onions, carrots, then peppers in mixing bowl with olive oil and kosher salt to coat
- 6
Separately chop white scallion parts and green tops, rinse bok choy and cut dark green tops, chop and reserve, then dice white stalks
- 7
Crush garlic cloves with flat blade of chef's knife and chop
- 8
Chop tomatoes
- 9
Heat stock pot on medium heat, add olive oil and when oil shimmers, add white chopped bok choy and saute for 2 minutes
- 10
Add garlic and stir
- 11
Make space on one side of the pot, add white miso paste and stir until slightly browned making sure garlic does not brown
- 12
Add tomatoes and simmer for 5 minutes to combine
- 13
Add beans and stir, then add bean liquid, soy sauce, rice wine vinegar, and rice wine
- 14
Simmer for 30 minutes
- 15
Add white scallion, stir, then remove from heat to cool
- 16
Serve with garnish of chopped green scallion and roasted Shisito pepper
Tips
Reserve bean cooking liquid as it adds flavor and helps thicken the stew naturally.
Brown the miso paste lightly to develop deeper umami flavors, but watch carefully to prevent burning the garlic.
Roast the vegetables separately to ensure even cooking and better caramelization.
Good to Know
Refrigerate for up to 4 days in covered container. Stew will thicken when cold.
Can be made 1-2 days ahead. Flavors improve with time. Reheat gently.
Serve hot garnished with green scallions and roasted Shisito peppers.
Common Mistakes
Avoid browning garlic when browning miso paste to prevent bitter flavors.
Don't skip soaking beans overnight or they won't cook evenly.
Substitutions
FAQ
Can I use canned beans instead of dried?
Yes, use 4 cups drained canned beans and vegetable broth instead of bean cooking liquid. Reduce cooking time to 15 minutes.
What if I can't find Fujian rice wine?
Substitute with dry sherry, sake, or additional rice wine vinegar. The flavor will be slightly different but still delicious.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The stew actually improves in flavor after a day. Reheat gently on stovetop.