Berbere Spiced Beans with Miso and Mushrooms

Berbere Spiced Beans with Miso and Mushrooms

DATE: January 09, 2025
  • Berbere Ann
  • Dairy-Free
  • diet
  • dinner
  • Ethiopian Spice
  • Gluten-Free
  • lunch
  • meal type
  • vegetarian
This berbere spiced beans recipe is a wonderfully satisfying, flavor-packed meal that stands beautifully on its own. Earthy mushrooms, hearty beans, and rich miso come together with Healthy On You® Berbere Ann Ethiopian Spice Blend for a deeply warming, umami-rich dish that hits every note. Top it with a jammy soft-boiled egg, or swap in tofu, chicken, or fish for an easy protein variation. For a different flavor profile, try using half Berbere Ann and half Here Comes the Yum spice blend — a combination that works beautifully with this recipe. This easy one-pot bean recipe is a healthy vegetarian dinner that's as good for weeknight meal prep as it is for a cozy weekend meal. A protein-rich Ethiopian spiced beans recipe packed with fiber, bold flavor, and endless versatility — a guaranteed household favorite.
  • Time: 45 minutes
  • Serves: 4
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Featured product

Berbere Ann

Berbere Ann

Ethiopian Spice Blend
Berbere Ann Refill

Berbere Ann Refill

Ethiopian Spice Blend
Ingredient Graphic
  • 3 tbsp olive oil, separated
  • 1 14 oz can cannellini beans (white/navy or butter beans also works)
  • 2 tsp Berbere Ann spice blend
  • 2 tbsp tomato paste
  • 2 cups chopped mushrooms (any variety will do)
  • 1 medium onion diced
  • 2 garlic cloves, minced
  • 2 tbsp yellow miso paste
  • 1 cup vegetable stock
  • ¼ cup fresh chopped parsley
  • 4 hard/soft boiled eggs for serving
  • ½ cup coconut or dairy cream (optional)
  • crusty bread for serving
  • 1 tsp sea salt, separated
  • fresh pepper

Directions

  1. In a cast iron skillet, heat 2 tbsp olive oil over medium high heat.
  2. Add the chopped mushrooms and season with ½ tsp of sea salt.
  3. Sauté until the moisture absorbs and the mushrooms begin to sizzle- 5-8 minutes. Remove from pan and set aside.
  4. In the same pan, add the remaining tbsp of olive oil.
  5. Add the onions and sauté until fragrant and translucent to two minutes.
  6. Add the garlic and sauté with the onions for one minute.
  7. Add the Berbere Ann Spice Blend, tomato paste and continue to saute for one minute.
  8. Add the beans, miso paste and and vegetable stock, cream (if using) and cooked mushrooms. Stir well and cook covered for 10 minutes.
  9. Remove from the heat and stir in the chopped parsley.
  10. Serve with in a shallow bowl with the egg halved and bread on the side.
  11. Note: I make this dish with or without the cream and it's amazing. Try it both ways.

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