Recipes Butter Beans in Miso Bagna Cauda 5.0 (5,277) Add your rating & review Chefs aren't just eating at each other's restaurants when they travel, they're actually cooking in them. Los Angeles's Animal recently hosted Jeremy Fox of Tyler Florence's restaurant group, who spent a week serving dishes like butter beans bagna cauda. More Vegetarian Recipes By Jeremy Fox Jeremy Fox Won Best New Chef at Ubuntu, CA. Why he won Because, in a restaurant attached to a yoga studio, he’s redefining the notion of vegetarian cooking with pristine ingredients from Ubuntu’s own garden. Born Cleveland; 1976. Education Johnson & Wales University, Charleston, SC. Experience Mumbo Jumbo, Atlanta; Rubicon and Charles Nob Hill, San Francisco; Gordon Ramsay, London; Manresa, Los Gatos, CA. Why he opened a vegetarian restaurant even though he eats meat “I’ve always had an affinity for cooking vegetables—they make sense to me. Also, my wife used to be a vegetarian, and the options were so limited when we went out to eat: They’d send out risotto, then flatbread, then pizza. It was only starch.” Favorite kitchen tool Mortar and pestle. “With all the immersion circulators and Cryovac machines, it’s nice to work with your hands once in a while.” Most memorable meal St. John in London. “The chitterlings and dandelions blew me away.” Food & Wine's Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 20 mins Total Time: 4 hrs Yield: 4 side-dish servings Ingredients 1 cup dried butter beans, soaked overnight and drained 12 baby potatoes 1 tablespoon plus 1 teaspoon red miso paste 1 teaspoon finely grated lemon zest plus juice of 2 lemons 1/2 cup extra-virgin olive oil 2 garlic cloves, minced 1 small onion, finely diced 2 tablespoons chopped parsley Salt 2 tablespoons chopped roasted almonds, for garnish Baby arugula and shaved Parmigiano-Reggiano, for garnish Directions In a large saucepan, cover the drained beans with 2 inches of water. Cover partially and simmer over low heat until tender, about 3 1/2 hours; add more water as needed to keep the beans covered by 2 inches. Drain the beans; reserve 1/2 cup of the cooking water. In a medium saucepan, cover the potatoes with water and boil over moderately high heat until tender, about 15 minutes. Drain and let cool to warm, then break the potatoes open with your fingers. Meanwhile, in a small bowl, whisk the miso paste with the lemon zest and juice. Whisk in the olive oil, then add the garlic, onion and parsley and season with salt. In a large bowl, toss the beans and potatoes with the reserved bean cooking liquid. Add the miso dressing and toss. Season lightly with salt. Garnish with the almonds, arugula and cheese and serve. Serve With Toasted bread. Rate it Print