Tideford Miso Baked Beans with Chilli & Lime

Tideford Miso Baked Beans with Chilli & Lime

Brunch, lunch, supper, no matter what time or reason, the British have a long love affair with the humble baked beans. Our lovely, local suppliers Tideford use their fermented miso, the first fresh organic miso available in the UK, to give this classic a twist. To balance the umami flavour, they suggest sprinkling on a pinch of chilli and a squeeze of lime. Deee…licious.

Tideford Miso Baked Beans with Chilli & Lime

Serves: 3-4 people          Time: 25 minutes          Level: Easy


  1. 2 shallots
  2. 1 tbsp sunflower or groundnut oil
  3. 1 large garlic clove
  4. 1 tablespoon tomato purée
  5. ½ teaspoon chilli flakes
  6. 1 ½ tablespoons Tideford Brown Rice Miso
  7. 1 tablespoon agave syrup
  8. 2 tablespoons apple cider vinegar
  9. 400g (2 tins) haricot beans
  10. 300ml vegetable stock
  11. 1 teaspoon cornflour
  12. 1 lime
  13. A few slices of crusty bread


Finely chop the shallots. Heat a large saucepan with 1 tbsp oil. Add the shallots. Cover and cook over a low heat for 5-6 mins, until softened. Stir occasionally. If they start to stick at any point, reduce the heat.

Meanwhile, finely chop the garlic. Add the garlic, tomato purée, chilli flakes, miso, agave and vinegar in with the shallots. Stir over a medium heat. Cook for approximately 2 mins. Stir occasionally.

Drain and rinse the beans. Add the beans and stock to the saucepan.

Put the cornflour in a mug and cover it with a few spoonfuls of hot stock. Stir to create a paste. Pour the cornflour paste into the beans.

Simmer over a low to medium heat for another 10-12 mins, until the sauce has thickened slightly. Stir occasionally.

When cooked add a squeeze of lime juice. Season to taste.

Toast the bread, butter/oil and pile on the Miso Beans. Top with a sprinkling of chilli flakes and lime zest, if desired.

Not a fan of toast? Why not serve with hash browns or ladle onto a jacket potato.

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