| 2 Tbsp Olive Oil 1 Large Red Onion, chopped 2 Medium Carrots, thinly sliced 2 Small Parsnips, peeled and chopped 3 Cloves Garlic, minced 2 tsp Dijon Mustard 1 Tbsp Mellow White Miso Paste ½ tsp Marjoram, Dried | ½ tsp Thyme, Dried 1 Large Bay Leaf Salt & Pepper 3 Cups Cooked Great Northern, Navy, or Cannellini Beans 1 14.5 oz can Diced Tomatoes 2 Cups Vegetable Stock ½ Cup Dry Toasted Bread Crumbs 2 Tbsp Parsley, fresh chopped |
1. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and parsnips. Cover and cook until slightly softened, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 seconds.
2. Dissolve miso into 2 Tbsp hot water. Blend the mustard into the miso mixture and stir into the vegetables. Add the thyme, marjoram, bay leaf, and salt and pepper to taste and set aside.
3. Place the beans and tomatoes in a lightly oiled casserole dish. Add the vegetable mixture and enough stock just to cover the ingredients, stirring to combine.
4. Cover and bake until the vegetables are tender, about 45 minutes. Remove and discard the bay leaf. Sprinkle with the bread crumbs and parsley and serve hot.
Serves 4 to 6
2. Dissolve miso into 2 Tbsp hot water. Blend the mustard into the miso mixture and stir into the vegetables. Add the thyme, marjoram, bay leaf, and salt and pepper to taste and set aside.
3. Place the beans and tomatoes in a lightly oiled casserole dish. Add the vegetable mixture and enough stock just to cover the ingredients, stirring to combine.
4. Cover and bake until the vegetables are tender, about 45 minutes. Remove and discard the bay leaf. Sprinkle with the bread crumbs and parsley and serve hot.
Serves 4 to 6
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