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.
What can be used instradbof coconut milk?
You could try something like cream but I haven’t tested it.
This was incredibly delicious! I used white miso paste and sweet onion.
So pleased you enjoyed this – and thanks for taking the time to review it! x
Hello from the UK.
Enjoyed this very much.
The flavours were complex and the overall effect is very satisfying.
I cant eat dairy or gluten and have found your recipes consistently interesting, unusual and delicious.
I deleted crusty bread and inserted wild rice and it was perfect.
I used dried basil and parsley, lemon juice from a bottle (no zest) and like the person above, white miso paste.
Your no-bake brownies (dates, maple syrup, cacao, crushed nuts etc) are super-stunnning.
Starting to go to your website more often for inspiration!
Thank you very much.
Hi Caroline, so pleased you’re enjoying the recipes! And thanks so making for taking the time to review them. Much appreciated.
So easy and delicious – I added some. courgettes (that needed to be used up) with the mushrooms and that worked well too – another new family favourite – thank you!
Thanks so much! So pleased you liked it.
Absolutely delish and great for my Dad on his low blood pressure diet
So pleased to hear that you both enjoyed it.
This one was really tasty. The combination of miso and lemon gives it a great balance. I didn’t have a leek so I used half a fennel bulb. I replaced the coconut milk with a tablespoon of creamed coconut and blitzed one can of butter beans with its water. I served it with crispy tofu and some roasted vegetables. Really delicious. We’d definitely have this again.
Loving the sound of your swaps! Thanks so much for sharing them. So glad you liked the recipe.