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lemon miso butter beans with mushrooms and spinach

Lemon Miso Butter Beans

Helen Ridgeway Helen Ridgeway
These Lemon Miso Butter Beans are a budget friendly, mid-week staple. Made in one pot, and easy to adapt depending on what you have in the cupboard, they’re a super easy dinner idea. Mop up the sauce with crusty bread to make it extra filling.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Servings 4
Calories 360 kcal

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.
 
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Nutrition

Calories: 360kcalCarbohydrates: 46.1gProtein: 19gFat: 14.4gSaturated Fat: 8.8gFiber: 15g
Keyword butter beans, miso
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