Creamy Miso Butter Beans (Print Version)
# Ingredients:
→ Main
01 -
1 tablespoon olive oil
02 -
2 shallots, thinly sliced
03 -
2 cloves garlic, minced
04 -
2 cans (400g each) butter beans, drained and rinsed
05 -
375 ml vegetable stock
06 -
1 tablespoon white miso paste
07 -
120 ml whole cream or coconut cream
08 -
90 g baby spinach, packed
09 -
1/2 teaspoon sea salt
10 -
1/2 teaspoon ground black pepper
11 -
2 tablespoons lemon juice
→ Garnish (optional)
12 -
1 tablespoon chopped fresh dill
# Instructions:
01 -
Heat olive oil in a large skillet or pot over medium-high heat. Add shallots and cook for 3 to 5 minutes until translucent.
02 -
Incorporate minced garlic and sauté for 30 seconds until fragrant.
03 -
Add the drained butter beans, vegetable stock, and white miso paste. Stir until the miso paste is completely dissolved. Simmer for 10 minutes to reduce.
04 -
Pour in the whole cream or coconut cream. Continue to simmer for an additional 5 minutes.
05 -
Stir in baby spinach, sea salt, and ground black pepper. Remove from heat once the spinach has wilted.
06 -
Blend in the lemon juice just before serving.
07 -
Top with freshly chopped dill if desired. Serve accompanied by slices of crusty bread.
# Notes:
01 -
Substitute coconut cream for a dairy-free preparation without sacrificing creaminess.