Go Back
1 Garlic Head, halved
1 heaping spoonful Miso Paste
1 lb Large Lima Beans (or any white bean)
1 small Onion, halved
1 small bunch Scallions (white parts roughly chopped, green parts finely chopped)
1 small bunch of herbs (Thyme, Rosemary, or your choice)
2 slices Sesame Sourdough Bread
Butter
Olive Oil
Salt
¼ cup Kimchi, chopped
1. Prep the Beans: For a faster cook time, soak beans overnight in plenty of water.
2. Cook the Beans: Drain, and add soaked beans to pot with enough water to cover them by 2 inches. Season with sea salt, and add onion, garlic, herbs (if using), and generous drizzle olive oil. Bring to simmer and cook an hour, until beans are tender and liquid has reduced. Beans can be stored in their cooking liquid for later use or used immediately.
3. Make the Croutons: Preheat oven to 375°F. Tear sourdough into bite-sized pieces, spread on baking sheet, drizzle with olive oil and salt, and toast until golden brown and crispy.
4. Build the Dish: In large pot, sauté white parts of scallions in butter until soft and golden. Add beans with their cooking liquid and bring to gentle simmer. Stir in chopped kimchi and cook a couple minutes. Remove from heat; mix in miso paste.
5. Serve & Enjoy: Top with green scallion parts and crunchy croutons.
