Miso baked beans with chilli & lime

  • Prep: 5m
  • Cook: 15m
  • Serves: 4

Brunch, lunch, supper, whatever the time or reason, the British have a love affair with humble beans on toast. Before you open the turquoise tin, try these super easy, baked beans. We've used salty miso, a pinch of chilli and a touch of lime to balance the umami flavour.


  1. 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 starts to stick at any point, reduce the heat.
  2. Meanwhile, finely chop the garlic. Add the garlic, tomato purée, chilli flakes, miso, syrup and vinegar into the shallots. Stir over a medium heat. Cook for approx 2 mins. Stir occasionally.
  3. Drain and rinse the beans. Add the beans and stock. 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.
  4. Simmer over a low-medium heat for another 10-12 mins, until the sauce has thickened slightly. Stir occasionally.
  5. When cooked add a squeeze of lime juice. Season to taste.
  6. Toast the bread and pile on the hot beans. Top the beans with a sprinkling of chilli flakes and lime zest, if desired. Or, ladle into jacket potatoes.


All to be sourced organic where possible

  • 2 shallots
  • Sunflower or groundnut oil
  • 1 large garlic clove
  • 1 tablespoon tomato purée
  • ½ teaspoon chilli flakes
  • 1 ½ tablespoons brown rice miso
  • 1 tablespoon agave syrup
  • 2 tablespoons apple cider vinegar
  • 400g (2 tins) haricot beans
  • 300ml vegetable stock
  • 1 teaspoon cornflour
  • 1 lime

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Tideford Organic

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