Spicy Miso White Beans

• 2 tbsp avocado oil
• 3 cloves garlic, sliced
• 1-2 tbsp crushed red pepper flakes
• 3 cups cooked white beans. (I used sorana beans, but cannellini, butter or gigante beans work, too.)
• 1/3 cup dry white wine
• 3 tbsp white miso
• juice from 1/2 lemon
• 3 tbsp thyme leaves, chopped
• 2 tbsp olive oil
• 2 tbsp harissa paste
• 3-4 slices sourdough or rye, if using 

Step 1

Make the beans. Heat a pan over low-medium heat, and add 2 tbsp avocado oil and let shimmer. Add sliced garlic and sauté with spatula to move the garlic around and prevent burning. Add crushed red pepper flakes and let garlic + pepper sauté together for 2-3 minutes. Add the white beans and mix with the garlic/pepper mixture. Let the beans heat up for 2-3 minutes. Then add the white wine and bring up heat to let it simmer and cook off the alcohol, roughly 30 seconds. Once it’s cooked off, add the miso. Break up the miso with a spatula and mix well.

Step 2

Once the beans are creamy and miso is well-integrated, turn off the heat. Add thyme leaves, and mix well. Squeeze the lemon over the beans, and mix gently. Add more red pepper flakes if desired—I always do! Cover to keep warm.

Step 3

Assemble the dish. Toast your bread. While it toasts, mix olive oil and harissa in a small bowl. Add warm beans to the toasted bread, and drizzle with the harissa mix. Finish with extra thyme or salt/pepper to taste.