These Lemon Miso Butter Beans are a really simple, nourishing one-pot meal that’s perfect for easy midweek dinners. They’re budget-friendly, family-friendly and need very little washing up, making them a great option.
The butter beans provide plant protein, but they also provide fibre and minerals like potassium plus slow-release carbohydrates.
The fibre matters just as much as the protein, especially for fullness and blood sugar balance. The vegetables add a wide range of phytonutrients, vitamins and prebiotic fibres that help feed the gut microbiome and support immune health.
So all-round it’s a fantastic, well-balanced dish!
Nutrition Highlights
✅ Good source of plant-based protein – thanks to the butter beans.
✅ High in fibre – from beans, mushrooms, onion, leek and spinach. 15g per portion.
✅ Rich in minerals – miso paste adds iron and potassium, while the beans and spinach provide magnesium.
✅ Supports steady energy – butter beans offer slow-release carbohydrates for balanced energy levels.
✅ Healthy fats – olive oil and coconut milk add fats to help keep you full.
Storage and Shelf Life
These Lemon Miso Butter Beans work really well for leftovers.
- Store in an airtight container in the fridge for up to 3 days.
- Allow to cool fully before refrigerating.
- I don’t recommend freezing this one.
Recipe Tips:
Miso – if you don’t like the taste of miso, try something like soy or tamari.
Greens – you can swap the spinach for any greens e.g. kale.
Beans – use any beans for this stew. Cannellini beans are a good substitute or chickpeas would work too.
Lemon Miso Butter Beans
Equipment
Ingredients
- Large white onion
- Medium leek
- 3 garlic cloves
- 1 tbsp olive oil
- 250 g chestnut mushrooms (9oz)
- 2 tbsp miso paste
- 3 x 400g tinned butter beans (3 x 14oz)
- 180 ml coconut milk (¾ cup)
- 90 ml stock (⅓ cup)
- 200 g spinach (7oz)
- 25 g fresh herbs I used basil and parsley
- Juice and zest of a lemon
- Salt & pepper
Instructions
- Finely chop the onion, leek and garlic. In a large frying pan, add the olive oil and fry the onion and leek for 4-5 mins adding the garlic for the last minute or so.
- Slice the mushrooms and add to the pan. Fry for a few minutes. Drain the beans and add 800g of the beans to the pan with the miso paste and coconut milk. Stir well and simmer for 10 mins.
- Add the final 400g of beans to a blender with the stock and blend until smooth. Add to the pan and stir well.
- Finally, add the spinach, chopped herbs and lemon zest/juice to the stew and cook for a couple of minutes to let the spinach wilt. Season to taste and serve.
Notes
- This can be stored in the fridge for 3-4 days. I don’t recommend freezing.
- Serve with lots of crusty bread.
When do I add the miso paste?
Hi, it’s when you add the coconut milk.