Brothy Miso Beans and Greens

Ingredients:

• 1 cup dried Rancho Gordo large white lima beans (or any Rancho Gordo bean of your choice)
• ½ onion, finely chopped
• 2 tbsp olive oil
• A few cloves of garlic, thinly sliced
• 1/3 lb king trumpet mushrooms (cut in half lengthwise)
• 2 tbsp Shared Cultures morel mushroom miso (or black garlic miso)
• A pinch of salt
• ½ lb greens (kale, chard, spinach)
• A splash of citrus juice or vinegar (optional)

Serves 2, with leftovers

Instructions:

1. Soak 1 cup of beans overnight.
2. The next day, when you're ready to cook, bring 4 cups of water to a boil with a pinch of salt. Simmer the soaked beans for 45 minutes, or until tender.
3. While the beans are cooking, peel and dice the onion and garlic, wash and chop the greens, and cut the king trumpet mushrooms in half lengthwise.
4. Use a sharp paring knife to cut a shallow crisscross pattern on the cut surface of the mushrooms. This step helps more flavor penetrate and ensures the mushrooms brown evenly.
5. Sprinkle a little bit of salt on the mushrooms and heat a large skillet over medium-high heat. Once hot, swirl in the olive oil. Carefully place half of the mushrooms cut side down in the pan, making sure not to overcrowd it.
6. When the mushrooms are browned on one side, flip them over. Add the diced onion and garlic to the pan and sauté until golden brown, then add the chopped greens. If you prefer crispy mushrooms, take them out of the pan and set them aside until the very end.
7. Once the beans are done, drain and set aside the bean water. Add the cooked beans to the sauté pan. Depending on how brothy you want the dish to be, you can either add all the bean water or just a few splashes.
8. Turn off the heat and stir in 2 tbsp of morel miso or black garlic miso, making sure it incorporates well. The miso will add a lot of flavor and help thicken the bean broth.
9. Squeeze in some fresh citrus juice or add a splash of vinegar as a finishing touch!