Jammy Onion and Miso Beans

• servings: 3 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1/4 cup olive oil

2 small yellow onions, diced

4 garlic cloves, thinly sliced

1/2 cup low-sodium vegetable broth or chicken broth, plus more as needed (a high-quality bone broth is best)

2 tbsp white miso paste

1 (14 oz) can cannellini beans, drained

1 bunch (about 3 cups) lacinato kale, stems removed and chopped

Kosher salt and freshly ground black pepper

1 tbsp fresh lemon juice

Crusty bread for serving

Directions

Heat the olive oil in a large, high-sided skillet over medium-high heat. When shimmering, add the onions and cook, stirring often, for 20-25 minutes until browned caramelized. If the onions start to look dry or burn at any point, deglaze the pan with a splash of broth until they reach a jammy consistency.

While the onions caramelize, add the miso to a small bowl with 2 tbsp of water. Whisk together until smooth and set aside.

Add the garlic, beans and remaining broth to the pan. Bring to a boil and simmer for 5-10 minutes or until thickened. Turn off the heat and stir in the chopped kale, covering the pan to allow it to wilt.

Stir in the miso mixture and lemon juice. Serve with a drizzle of olive oil, lots of freshly ground black pepper and crusty bread.

Nutrition

• Serving Size: 1
• Calories: 251
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 1 mg
• Sodium: 688 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 8 g