Miso Butter Beans with Mushrooms and Garlic Scapes
By Kielian Baird
Serving Size: 3-4
Ingredients:
1 tablespoon olive oil
2 Chinese sausage links, small diced
3 cups shiitake mushrooms, sliced
2 bunches of fresh garlic scapes, partially sliced
1 onion, thinly sliced
2 14 oz butter bean tins, drained and rinsed
1 cup chicken bone broth (or broth of choice)
1 14 oz full-fat coconut milk tin
2 tablespoons white miso paste
Salt and pepper to taste
Chili crisp oil or sesame oil for garnish (optional)
Instructions:
First, wash and dry the garlic scapes. Chop the bottom half of each scape off, and reserve the tops for later. Thinly slice the bottoms of the scapes on a diagonal. This is called an oblique cut, to be more visually appealing and makes vegetables easy to fry quickly. Set aside both portions of the scapes for later.
Add the oil and diced sausage into a large Dutch oven or pot on medium heat. Cook the sausage until they have crisped up and released some additional fat. Remove and set aside onto a paper towel lined plate but keep as much oil in the pot as possible.
Now add the sliced mushrooms into the pot and toast on one side, do not agitate. Once there is browning on one side, use a wooden spoon to release any stuck mushrooms and set aside with the sausage.
Add a bit more oil if needed, and turn the heat down to medium low. Place the onions and bottoms of the garlic scapes into the pot and cook down until the onions are translucent, but do not allow them to brown. About 6-8 minutes.
Pour in the rinsed beans and broth into the pot. Turn the heat up to medium heat and cook until the liquid has reduced. About 8-10 minutes.
While the sauce reduces, take the garlic scape tops and toss with olive oil and salt. Heat a cast iron or large pan with high heat. Add the garlic scapes in batches, putting in a singular layer, and applying pressure atop the scapes. This can be done by adding a heat safe plate, or pot lid that is smaller than the pan size. This pressure will allow the garlic scapes to achieve a consistent char while not overcooking them. Remove the scapes and set aside once they are charred to preference; while still having a bright green color and nice bite to them as well. Set aside.
In a small bowl, whisk the miso paste into the coconut milk, then add to the pot with the beans and stir in. Continue reducing until desired consistency is achieved, maybe 5-6 more minutes of simmering. Add the sausage and mushrooms in and stir well. At this point taste for salt and pepper and add in based on personal preference.
To serve, scoop the beans and sauce into a bowl, top with the charred garlic scapes, and drizzle chili crisp over the scapes and serve. Pair well with wild rice or freshly toasted sourdough!
