Creamy Miso Butter Beans
Looking for a quick and easy and oh-so-delicious one pot meal thats good for breakfast, lunch dinner or even a snack? Look no further, we’ve got you covered! The best part? It’s vegan, gluten-free and dairy free for those who want it, or those extra elements can be added to round it out even further!
While these creamy beans are delicious eaten with a spoon, they also pair beautifully with a seeded sourdough to dip with. To boost up the protein even higher, consider adding a soft fried or poached egg on top or 1/2-3/4 cup silken tofu to the base (you may need to add a bit of stock of choice to obtain your perfect consistency).
INGREDIENTS:
100ml light coconut milk
200 g mushrooms of choice (we’ve used shiitake and brown mushrooms)
1 yellow onion
1 garlic clove
400g canned butter beans (including brine)
10ml extra virgin olive oil
1 heaping tbsp miso
60 g baby spinach
Juice of 1/2 lemon
DIRECTIONS:
Sautee mushrooms & onions in olive oil over medium heat until golden and translucent. Add garlic towards end.
Add the butter beans and brine to pan and cook on high heat until slightly reduced
Mix in coconut milk, allowing the sauce to further reduce
Add miso and season season with salt and pepper. Stir regularly until the miso is blended and the sauce thick
Top with spinach, dill and lemon juice and mix through to wilt spinach then remove from heat
Remove from heat and devour!
Recipe inspired by @sovegan - check out their insta page if this one spoke to your stomach!
Makes 2 servings
Nutrition:
Cals: 298 calories
Protein: 18g
Carbs: 30g
Fat: 18g