Creamy Miso Butter Beans with Spinach
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.
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.