Pot of Beans with Smoky Miso
- 10 min Prep + 4–6 hr. soak (for canned beans, just 10 mins.) / 90 min Cook (for canned beans, 20 mins.)
- 4 Servings
- 1 lb. dried beans, soaked in water for 4-6 hours
- 2 stalks celery, cut into 1″
- 3 carrots, cut into 1″
- 1 smoked hock OR 1 smoked turkey leg (or both!)
- 2 bay leaves
- 3 tbsp. Miso & Easy (or 1 1/2 tablespoon regular miso paste)
- 3 quarts water
- 4 slices bacon, cut in 1″ pieces
- 2 stalk celery, diced
- 2 carrots, diced
- 1 can cannelloni beans, drained
- 2 tbsp. Miso & Easy
- 2 cups chicken broth
- 2 bay leaves
Directions(Directions for canned beans on the bottom)
The dried beans are simply soaked in water for 4-6 hours before you cook. Then, everything gets thrown into a pot or slow cooker to simmer. If you’re using a slow cooker, just set it on low.
Drain the beans. In a large stock pot, add in all of the ingredients. Bring to a boil and then turn down the heat and let simmer for about 90 minutes. Taste, and adjust with additional Miso & Easy if needed.
Our favorite way to enjoy beans is to with lots of smokiness! Add smoked ham hock or smoked turkey leg and miso paste to the pot. You can buy smoked ham hock or turkey leg in the supermarket, look near the bacon section. Just throw them in the pot!If Canned Beans:
Heat a medium pot over medium heat. Add the bacon and cook for 2 minutes.
Add in the carrots and celery, cook for 2 minutes until the vegetables begin to soften and the bacon is cooked through.
Add in the remaining ingredients and bring to a simmer. Lower heat and cook for 8 minutes or until the vegetables are tender.