Spicy Miso Butter Beans On Toast is a hearty, open-face sandwich that’s as satisfying as it is flavorful. This recipe combines creamy white beans infused with bold miso, garlic, and the spiciness of harissa and red peppers for a spicy kick. Piled high on toasted bread, it’s ready in 15 minutes.
Naming this recipe came with a few choices. These beans are delicious on their own or as a side dish to High Protein Lupini Bean Seitan or Smoked Tofu, or even spooned over Simple Instant Pot Yellow Rice, white rice, or Arabic Rice With Vermicelli. But to be honest - nine times out of ten, I’m piling these beans on the most reliable staple in my kitchen: bread. So delicious, toasted, warm bread it is!
Like my Open-Face Mushroom Sandwich and Asian-Inspired Avocado Toast, this open-face delight is perfect for a quick, hearty lunch or a cozy, rustic dinner.
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Why You'll Love This Recipe
- In about 15 minutes, you'll eat a delicious lunch or dinner.
- Great for beginner home cooks. Ideal for Veganuary!
- Combining miso, garlic, and harissa brings deep, savory flavors that make every bite bold, satisfying, and memorable.
- With creamy butter beans and toasted sourdough or rye, this open-face sandwich is as filling as it is delicious.
- These beans are great for meal prep. Add a splash of water or broth to bring back that creamy texture and banish any dryness!
Ingredients
Round up these simple ingredients for some serious goodness. See the recipe card for quantities.
- Butter Beans: Creamy white beans like cannellini, butter/large lima, or gigante beans work perfectly here.
- Miso Paste: White miso adds an umami depth to the beans. If you’re new to miso, it’s a great ingredient to experiment with, as it brings a unique, savory flavor to plant-based dishes. Try it in 20-Minute Easy Vegan Miso Soup.
- Harissa Paste: This spicy, smoky chili paste gives the beans a nice kick. Adjust the amount based on your spice tolerance. Substitute with red chili paste or gochujang.
- Thyme: Dried thyme lends an aromatic, earthy flavor that complements the miso and garlic. If you don’t have dried thyme, substitute with fresh thyme leaves, though dried is often more convenient.
How To Make Spicy Miso Butter Beans On Toast
Roll up your sleeves. Here are some pics of how it is done. See the recipe card for detailed directions.
Step 1: Prepare the miso mixture by combining the miso with a few tablespoons of water until you get a soft paste.
Step 2: Saute garlic and red pepper flakes in olive oil for a minute.
Step 3: Add the beans and miso mixture to the pan and coat it in the garlic oil. Cook for several minutes.
Step 4: Add the lemon juice, harissa, salt, and pepper. Coat the beans once again.
Step 5: Cook for a couple of minutes until creamy.
Step 6: Serve over toasted bread. See serving suggestions for other ideas.
Top Tips
- If you find the beans too dry, add a few tablespoons of veggie broth, dry white wine, or water when adding the lemon juice.
- For the best texture, make sure the bread is nicely toasted. The sturdy crunch complements the creamy beans and prevents the bread from becoming soggy.
- Make the beans ahead of time and store them in the fridge. When ready to eat, toast some bread, reheat the beans, and have a quick, delicious meal.
- Top with extra fresh thyme, a sprinkle of flaky salt, or even a dash of extra virgin olive oil for extra flavor and presentation.
Serving Suggestions
- Pair the toast with Asian Spicy Cucumber Salad or a light, refreshing salad of mixed greens, cucumber, and a Classic French Salad Dressing to balance the rich flavors of the beans.
- Skip the toast and serve the spicy miso beans over rice, quinoa, or farro for a warm, filling grain bowl with the same great flavors.
- For added creaminess, add a few slices of avocado on top of the beans, finishing with a drizzle of olive oil.
- You can also drizzle a delicious vegan sauce or dressing for even more flavor. Try Cuban Chimichurri Sauce, Caper Salsa Verde, or Mojo Picón (Spicy Red Pepper Sauce).
Storage
- Store the cooked miso beans (without the toast) in an airtight container in the fridge for 3–4 days. This makes it easy to reheat and serve on freshly toasted bread whenever you’re ready.
- The miso beans can be frozen for up to 3 months. Let them cool completely before transferring them to a freezer-safe container or portioning them into individual servings. Thaw in the refrigerator overnight before reheating.
- When reheating, warm the beans in a skillet over low heat or in the microwave, adding a splash of water or broth if they’ve thickened too much in the fridge or freezer. Toast the bread fresh before serving to keep it crisp.
Recipe FAQS
Yes! Just choose a gluten-free bread, and ensure your miso and harissa are gluten-free (most are, but it’s always best to double-check).
If you don’t have harissa, you can use a combination of sriracha or another chili paste with a dash of smoked paprika to mimic the smoky, spicy flavor. Adjust the amount to taste.
Yes, though white miso is mild and slightly sweet, which works well with this recipe. If using red or yellow miso, use a little less as they are stronger in flavor.
More Delicious Vegan Sandwiches and Wraps
Got a minute? I'd love for you to dive into the comments and rate this Spicy Miso Butter Beans on Toast. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Spicy Miso Beans On Toast
Ingredients
- 3 tablespoons white miso paste
- 3-4 tablespoons water
- 2 tablespoons olive oil
- 3 cloves garlic sliced or minced
- ½ - 1 teaspoon crushed red pepper flakes adjust to desired spice level
- 2 15 ounce cans butter beans
- juice from 1 lemon
- 2 teaspoons dried thyme chopped; sub with 2 tablespoons fresh thyme leaves
- 1 tablespoon harissa paste adjust as desired
- ⅛- ¼ teaspoon salt adjust to taste and keep in mind that miso is salty
- ¼ teaspoon black pepper
- 4 slices of bread*
- olive oil or vegan butter for spreading on bread
Instructions
- Create the Miso Sauce: In a small bowl, mix the miso paste with a few tablespoons of warm water until smooth. Set aside.
- Sauté Garlic and Red Pepper Flakes: In a large skillet, heat the oil over medium heat. Add the garlic and crushed red pepper flakes, sautéing until the garlic is golden and fragrant, about 1 minute. Be careful not to burn the garlic.
- Add White Beans and Miso: Add the cooked beans and miso mixture to the skillet, stirring to coat them in the garlic oil and cook for 2-3 minutes.
- Add Lemon Juice and Harissa: Add the lemon juice, thyme, and harissa paste, stirring to combine. Let the beans simmer for another 4-5 minutes, allowing the flavors to meld and the beans to get creamy. Add salt and pepper and adjust to taste, if needed.
- Toast the Bread: Meanwhile, drizzle bread with olive oil or butter and toast in a skillet or under a broiler until golden and crisp.
- Serve: Serve the spicy miso white beans spooned over the toasted bread, drizzling with extra olive oil over the top if desired or try it with a spoonful of Cuban Chimichurri Sauce , Vegan Sun-Dried Tomato Pesto, or any of our delicious vegan sauces or dressings.
Jake S. says
I love butter beans. Can't wait to try this. Looks spicy which I love.
Regi Pearce says
Thanks, Jake. Can't wait till you try it.