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    Home » Main Course Recipes

    Miso Stew With Haricot Beans and Cavolo Nero. Healthy and Nutritious.

    Published: Jan 24, 2023 · Modified: Feb 12, 2023 by Chef Tripti · This post may contain affiliate links

    A delicious Miso stew with haricot beans and cavolo nero. Subtle tasting, healing and comforting. You can't go far wrong with a stew if you want a quick, easy way to eat nourishing food. Stews are great options for weekday dinners and work lunch boxes. Good food for busy people! One pot wonders that can easily be reheated, and their flavours even develop over a few days.

    A serving bowl containing haricot bean stew, cavolo nero and a crispy fried onion garnish.

    The one thing I always have in my pantry is different varieties of beans and lentils. This habit was formed during my early days when I moved to London to study and work as a chef. Due to my unpredictable routine, I could rarely buy anything fresh as it would always end up in the bin. Beans and lentils became my go-to for rustling up something to eat if I was home. This miso stew recipe is from when I worked as a Japanese chef, and I practically had miso in everything. This stew is simple, nourishing and flavourful and one that you want to add it to your weekly meal list.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Top tip
    • FAQ
    • Related Recipes
    • Pairings
    • 📖 Recipe
    • Food Safety

    Ingredients

    Prepared Ingredients for haricot bean stew in small glass dishes. Annotated.
    • Haricot beans
    • Cavolo nero
    • White Miso
    • Celery
    • Garlic
    • White onion
    • Red Onion
    • Spring onion
    • Vegetable stock
    • Vegan butter
    • Olive oil
    • Salt
    • Lemon

    See the recipe card for quantities.

    Instructions

    Soak the dried haricot beans in water overnight.

    First, prepare your ingredients:

    • Finely chop the white onions, garlic and celery.
    • Finely slice the red onion (for garnish)
    • Wash and cut cavolo nero leaves into 1 cm ribbons and finely chop the stems.
    A large pot containing finely chopped white onion, garlic and celery frying in melted butter.

    In a large pan, melt the butter and gently fry the finely chopped white onion, garlic and celery until soft.

    Vegetable stock is poured from a glass measuring jug into a large green pot containing haricot bean stew.

    Add the soaked and drained beans, vegetable stock, salt and pepper and cover and cook for about 30 minutes or until the beans are soft and can be broken when pressed between your fingers.

    A small frying pan containing red onion slices frying.

    While the beans are cooking, heat oil in a small pan and fry onion slices till golden. Drain and set aside to use as garnish.

    A large pot containing haricot bean stew with cavalo nero and spring onion added, ready to mix.

    Mix in miso and crush some of the beans with the back of a ladle to thicken the liquid.

    To finish, add cavalo nero, juice of half a lemon and spring onion

    A serving bowl containing haricot bean stew with cavalo nero, and a fried onion garnish.

    Serve hot, garnished with fried onion.

    Substitutions

    You can replace Haricot beans with white beans like cannellini or butter beans.

    Substitute cavolo nero with either curly kale or cabbage, or even add any vegetables you have access to.

    Variations

    Try this recipe with red miso if you want a more robust miso flavour.

    Storage

    This miso stew can be stored in the fridge for up to three days in an airtight container. You will lose the green colour of cavolo nero when reheating. When reheating, please do not bring it to a boil, as you will lose the healing properties of miso. Miso is a probiotic, and the boiling temperature will kill it.

    You can freeze this stew in an airtight container; I recommend leaving out the greens.

    Top tip

    Add miso only after reducing the heat, and the stew is not boiling.

    FAQ

    What is the difference between Cavolo Nero and Kale?

    Cavolo Nero is, in fact, a variety of kale. It is also known as black cabbage due to its very dark colour - its main difference from the more common curly kale. Like kale, it's healthy, being a good source of folic acid and vitamins A, K and C. Its colour and robust texture make it a popular alternative to kale.

    What does miso taste like?

    Miso provides an earthy, salty flavour. For this recipe, it is the flavour star! Miso adds that umami (savoury) taste. In vegan/vegetarian cooking especially, it lends a rich and moreish flavour booster. It's one of my secret flavour weapons in recipes. Miso is a fermented soya bean paste. You can buy white, yellow or red miso; white being the mildest and red the most pungent. I use white miso in this miso stew recipe.

    What is the secret to a good stew?

    The key to a good stew is to let it cook over a long period so that flavours can develop. The great thing about stews is that their flavour also develops over time, so they make a great option to make in bulk and have over a few days. Stews are often a feature of work lunch boxes in my household!

    Related Recipes

    Looking for other recipes like this? Try these:

    • A shallow bowl containing black-eyed peas and mushroom stew.
      Black-Eyed Peas and Mushroom Vegan Stew
    • Bowl of butter-bean and baby spinach stew
      Easy One-Pot Butterbean And Baby Spinach Stew
    • A bowl of ishtew vegetable stew. A hand hovers over the bowl holding a piece of dosa
      Pachakari Ishtew, Easy One Pot South Indian Vegan Stew
    • A serving bowl containing Cannellini bean soup with cavolo nero and a slice of cheese toast resting on the edge of the bowl.
      Cannellini Bean and Cavolo Nero Soup. Simple and Healthy

    Pairings

    Here are some other recipes that I think will go well with this miso stew:

    • Bamboo dish with six buckwheat pancakes with vegan cream cheese and avocado
      The Best Vegan Brown Butter Buckwheat Pancakes With Cream Cheese And Avocado
    • Five Buckwheat crackers tied with green string sat upon a log slice platter.
      Rustic One Bowl Gluten-Free Vegan Homemade Seeded Crackers
    • A whole loaf of no knead wild garlic focaccia on a slatted wooden table. Decorated with edible flowers.
      Super Easy Homemade No-Knead Wild Garlic Focaccia
    • A stoneware cup containing polenta chips
      How To Make Crispy, Herbed Baked Polenta Chips

    📖 Recipe

    A serving bowl containing haricot bean stew with cavalo nero, and a fried red onion garnish.

    Haricot Beans, Cavalo Nero & Miso Stew

    Chef Tripti
    A nutritious vegan stew made with haricot beans, cavalo nero and white miso.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course, Side Dish
    Cuisine International
    Servings 4
    Calories 192 kcal

    Equipment

    • Digital scales

    Ingredients
      

    • 200 g Haricot beans
    • 50 g White onions
    • 1 clove Garlic
    • 50 g Celery 1 stick
    • 1 teaspoon Baking soda
    • 35 g Spring onions 3 Stems
    • 100 g Red onion
    • 2 tablespoon White Miso
    • 1 l Vegetable stock
    • 1 teaspoon Salt
    • ¼ teaspoon Crushed black pepper
    • Juice of half a Lemon
    • 50 g Vegan butter
    • 20 g Olive Oil 2 table spoons
    • 100 g Cavalo nero

    Instructions
     

    • Soak the haricot beans overnight.
    • Finely chop the white onions, garlic, celery and spring onion.
    • Finely slice the red onion.
    • Wash and cut cavalo nero leaves into 1 cm ribbons and finely chop the stems.
    • Melt the butter in a pot and gently fry the onion, garlic and celery until soft.
    • Add the soaked and drained beans, vegetable stock, salt & pepper. Cover and cook for about 30 minutes or until the beans are soft and can be broken when pressed between your fingers.
    • While the beans are cooking, heat the oil in a small pan and fry the red onion slices until golden. Drain and set aside to use as garnish.
    • Mix in miso and crush the beans with the back of a ladle to thicken the liquid.
    • To finish, add the cavalo nero, juice of half a lemon and the spring onion.
    • Serve hot, garnished with fried red onion.

    Nutrition

    Calories: 192kcal (10%)Carbohydrates: 15g (5%)Protein: 3g (6%)Fat: 14g (22%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 2292mg (100%)Potassium: 330mg (9%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 4001IU (80%)Vitamin C: 34mg (41%)Calcium: 109mg (11%)Iron: 1mg (6%)

    NOTES

    The nutritional information is for guidance only generated by the Spoonacular API.
    Keyword Beans, cavalo nero, comfort food, Haricot Beans, Miso, one pot meals, Stew
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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