Dive into the rich, savory goodness of Creamy Miso Butter Beans with Spinach, a quick vegetarian dish that’s bursting with umami flavor. Ready in under 30 minutes, this creamy miso butter beans with spinach recipe combines tender butter beans, a velvety miso-cream sauce, and fresh spinach for a hearty main or versatile side. Perfect for cozy weeknights or dinner parties, serve it with crusty bread to savor every drop!
Why You’ll Love Creamy Miso Butter Beans with Spinach
- Quick Prep: Ready in 30 minutes with minimal effort.
- Bold Umami: White miso paste adds a savory, slightly sweet depth.
- Versatile: Works as a main dish, side, or over rice.
- Healthy Comfort: Packed with protein, fiber, and vibrant spinach.
- Vegan-Friendly: Swap cream for coconut cream for a plant-based option.
Ingredients for Creamy Miso Butter Beans with Spinach
Here’s what you need for this creamy miso butter beans with spinach recipe (serves 2–3):
Main Ingredients:
- 1 tbsp (15ml) olive oil
- 2 shallots (about 100g), thinly sliced
- 2 garlic cloves, minced
- 2 (15 oz/425g each) cans butter beans, drained and rinsed
- 1½ cups (360ml) vegetable stock
- 1 tbsp (15g) white miso paste
- ½ cup (120ml) heavy cream or coconut cream
- 3 cups (90g) baby spinach, packed
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp (5g) chopped fresh dill (optional)
- ½ tsp (2g) sea salt
- ½ tsp (1g) black pepper
- Pinch of red pepper flakes (optional)
Equipment
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredient Tips
- Use white miso for a mild, sweet flavor; avoid darker miso for balance.
- Substitute shallots with yellow onion or leeks if needed.
- Coconut cream makes a creamy vegan alternative to heavy cream.
- Fresh spinach wilts quickly; kale or Swiss chard can work but cook longer.
- Homemade vegetable stock enhances flavor but store-bought is fine.
Directions for Creamy Miso Butter Beans with Spinach
Let’s make this creamy miso butter beans with spinach recipe—savory, quick, and comforting!
Sauté the Aromatics
- I heat 1 tbsp olive oil in a large skillet over medium-high heat.
- I add 2 thinly sliced shallots and cook for 3–5 minutes until soft and translucent.
- I stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
Add Beans and Miso
- I add 2 cans of drained butter beans, 1½ cups vegetable stock, and 1 tbsp white miso paste to the skillet.
- I stir until the miso dissolves, then simmer for 10 minutes, letting the liquid reduce slightly and flavors meld.
Make It Creamy
- I stir in ½ cup heavy cream (or coconut cream) and simmer for 5 minutes until the sauce thickens into a velvety texture.
Finish with Spinach and Lemon
- I add 3 cups baby spinach, ½ tsp sea salt, ½ tsp black pepper, and a pinch of red pepper flakes (if using).
- I stir until the spinach wilts, about 1 minute, then remove from heat and stir in 2 tbsp lemon juice for brightness.
Serve
- I garnish with 1 tbsp chopped fresh dill (if using) and serve warm with crusty bread, rice, or as a side to roasted vegetables.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2–3
- Calories: ~350 kcal per serving (based on 3 servings, with heavy cream)
- Macros per Serving: 35g carbs, 12g protein, 18g fat, 8g fiber
Variations
Try these twists on this recipe:
- Spicy Kick: Add ¼ tsp cayenne with the garlic, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Herb Swap: Use fresh parsley or basil instead of dill for a different flavor.
- Vegan Option: Use coconut cream and ensure vegetable stock is vegan.
- Mushroom Boost: Sauté 1 cup sliced mushrooms with shallots for earthiness.
- Grain Bowl: Serve over quinoa or farro for a hearty meal.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm gently on the stovetop with a splash of vegetable stock or cream to loosen the sauce. I don’t recommend freezing, as the cream sauce may separate.
Serving Tips
- Presentation: Serve in a rustic bowl with crusty bread on the side.
- Garnish: Sprinkle extra dill or a pinch of red pepper flakes for color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty twist.
- Portion Size: About 1 cup per serving as a main or ½ cup as a side.
- Occasions: Perfect for weeknight dinners, vegetarian meals, or dinner parties.
FAQs
Can I use cannellini beans instead of butter beans?
Yes, they’re a great substitute with a similar creamy texture.
Can I make this vegan?
Use coconut cream instead of heavy cream and ensure vegan vegetable stock.
What if I don’t have white miso paste?
Substitute with a touch of soy sauce, but reduce salt to balance flavors.
Can I use frozen spinach?
Yes, thaw and squeeze dry before adding; use about 1 cup.
Can I make this ahead?
Prepare up to 2 days ahead, store in the fridge, and reheat gently before serving.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Creamy Miso Butter Beans with Spinach is a quick, flavorful dish that’s perfect for cozy meals or entertaining. This creamy miso butter beans with spinach recipe delivers rich umami and fresh greens with minimal effort. Try this recipe and savor the comfort in every bite!
Creamy Miso Butter Beans with Spinach
Ingredients
Main Ingredients:
- 1 tbsp 15ml olive oil
- 2 shallots about 100g, thinly sliced
- 2 garlic cloves minced
- 2 15 oz/425g each cans butter beans, drained and rinsed
- 1½ cups 360ml vegetable stock
- 1 tbsp 15g white miso paste
- ½ cup 120ml heavy cream or coconut cream
- 3 cups 90g baby spinach, packed
- 2 tbsp 30ml fresh lemon juice
- 1 tbsp 5g chopped fresh dill (optional)
- ½ tsp 2g sea salt
- ½ tsp 1g black pepper
- Pinch of red pepper flakes optional
Instructions
Sauté the Aromatics
- I heat 1 tbsp olive oil in a large skillet over medium-high heat. I add 2 thinly sliced shallots and cook for 3–5 minutes until soft and translucent. I stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
Add Beans and Miso
- I add 2 cans of drained butter beans, 1½ cups vegetable stock, and 1 tbsp white miso paste to the skillet. I stir until the miso dissolves, then simmer for 10 minutes, letting the liquid reduce slightly and flavors meld.
Make It Creamy
- I stir in ½ cup heavy cream (or coconut cream) and simmer for 5 minutes until the sauce thickens into a velvety texture.
Finish with Spinach and Lemon
- I add 3 cups baby spinach, ½ tsp sea salt, ½ tsp black pepper, and a pinch of red pepper flakes (if using). I stir until the spinach wilts, about 1 minute, then remove from heat and stir in 2 tbsp lemon juice for brightness.
Serve
- I garnish with 1 tbsp chopped fresh dill (if using) and serve warm with crusty bread, rice, or as a side to roasted vegetables.
Notes
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