Brothy Miso Beans on Garlic Toast

Empty the tin of beans, with the liquid, into a saucepan and turn the heat up to medium-high. Cook for 5 mins, stirring every so often; it should be simmering gently. Then add the miso and nutritional yeast and stir well until they have both completely dissolved.

Taste the beans and if they are not very tender and melting in your mouth, continue to cook them. You can add more water if needed, to keep it brothy and loose. Keep cooking them until they are very soft. Season to taste with plenty of salt and pepper and stir through a good drizzle of olive oil which will make them rich and creamy.

Toast the bread, then rub a garlic clove onto each one. Rub the clove all over the bread, until it has dissolved into it.

To serve, put the garlic toast into a large plate or shallow bowl, then ladle over the brothy beans. Drizzle over some olive oil and harissa, then finish with a squeeze of lemon, if using, the crispy fried shallots, more black pepper and fresh herbs.

Any leftover beans can be stored in the fridge but add some water to heat them up again.