Umami Bean & Broccoli Bowl

Instructions

1. Prepare Ingredients

   6 min hands-on

   • Wash and chop the broccoli into small, bite-sized pieces.
   • Finely chop the fresh parsley.
   • Drain and rinse the pinto beans to remove excess sodium.

2. Blanch Soybeans

   1 min hands-on8 min waiting

   • Bring a pot of water to a boil.
   • Add the soybeans and blanch for 3-4 minutes until bright green and tender.
   • Drain and set aside.

3. Prepare Flavor Base

   3 min hands-on

   • In a small bowl, mix miso paste, yeast extract, cayenne pepper, pesto, and a pinch of salt and black pepper.
   • Add warm water to thin the mixture to a smooth, pourable consistency.

4. Combine Veggies and Beans

   1 min hands-on

   • In a large bowl, combine broccoli, soybeans, pinto beans, and parsley.
   • Toss gently to mix evenly.

5. Incorporate Flavor Base

   1 min hands-on

   • Drizzle the miso-pesto mixture over the vegetables and beans.
   • Stir thoroughly to coat all ingredients evenly.

6. Assemble the Dish

   2 min hands-on

   • Divide the mixture into four serving bowls.
   • Sprinkle almonds evenly on top for garnish.

7. Soften and Enhance

   1 min hands-on5 min waiting

   • Pour boiling water into each bowl just before serving.
   • Cover and let sit for 5-8 minutes to soften vegetables and meld flavors.
   • Cooking tips:
   • For extra spice, increase cayenne pepper or add smoked paprika.
   • Toast almonds in a dry pan for 1-2 minutes to enhance flavor.
   • Blend half of the beans with water for a creamier texture.
   • Adjust salt to taste, especially with canned beans and yeast extract.