One-Pot Brussels Sprouts and Pinto Bean Sauté with Tahini-Miso Drizzle

On a day when time was short but I still wanted a nourishing, plant-based meal, I created this simple one-pot dish featuring Brussels sprouts and pinto beans—two of my favorites. I just love any beans, but pinto beans are easier to cook.

Brussels sprouts offer vibrant vitamin C, fiber, and detox-supporting antioxidants, while pinto beans provide gentle plant-based protein and essential minerals to nourish the body and the gut.

With the warmth of garlic and shallots, the richness of tahini, the savory depth of white miso, and a touch of olive oil, this dish is both comforting and revitalizing — a beautiful reminder that even simple meals can deeply nourish both body and spirit.

Ingredients :

(Serves 2–3)

1 lb Brussels sprouts, trimmed and halved or quartered

1 cup pinto beans, soaked 10–15 minutes (*see note)

1 shallot (or ½ small onion), finely sliced

2 small sweet peppers, chopped

2–3 cloves garlic, minced

1 tbsp olive oil

1 cup vegetable broth or water

Sea salt and black pepper to taste

Tahini-Miso Drizzle:

3 tbsp tahini

1 tbsp white miso

Pinch of smoked paprika (or any spices or herbs you like)

Water to adjust consistency (optional)

Instructions:

1. Cook the beans: Begin by soaking the pinto beans for 10–15 minutes, then proceed to drain and rinse them. Place the beans in a pot with sufficient water to cover them. Bring the water to a boil, then reduce the heat and allow it to simmer for approximately 30–40 minutes until the beans are tender. (Note that cooking time may vary depending on the soaking duration - longer soaking decreases cooking time.)

cook the beans

2. Add the shallot (or onion), garlic, sweet peppers, and Brussels sprouts into the beans. Drizzle olive oil and sauté for approximately 3–5 minutes until they are slightly softened.

   
   

   

   sauté the vegetables

3. Add the vegetable broth or water. Season with sea salt and black pepper. Cook over medium-low heat with a lid, stirring occasionally, until most of the liquid is absorbed (approximately 8–10 minutes).

combine and simmer 

4. Prepare the sauce: In a small bowl, mix together tahini, white miso, and smoked paprika. Add a splash of water if necessary to slightly thin the mixture.

   
   

5. Present the warm Brussels sprouts and bean mixture on a plate. Generously drizzle with the tahini-miso sauce. Serve immediately.

Note: If you tend to bloat easily when eating beans, extend soaking time to 8–12 hours and rinse them well before cooking. Longer soaking reduces indigestible sugars that cause gas.

Posted on April 28th, 2025