Miso Butter Beans With Leeks And Spring Greens (Gf, Vg) Recipe by Genna
Cooking Instructions 30 minutes 1 Chop onion, leek, and garlic. Add knob of butter and a drizzle of olive oil to a large saucepan or skillet. Add the chopped vegetables (onion, then leek and garlic) and fry until softened and golden. 2 While they fry, chop the spring greens into strips by slicing horizontally across the bunch, and add to the pan. 3 Once they turn a bright green and start to soften, add the two tins of butter beans (one with the water, one without) and stir to combine. 4 Add the stock and miso paste and bring to a simmer. Here I also added a splash or two of oat milk for creaminess, but this is optional - you could also add regular cream. 5 For a thicker consistency, take a potato masher (or the back of a wooden spoon) and mash a few of the beans, keeping some of them whole. Stir and simmer on medium heat for a few minutes until the sauce thickens. Taste for salt, add more miso paste if necessary and stir to dissolve. 6 Once it’s to your desired texture, take off the heat and stir in the juice of half a lemon and some freshly cracked black pepper. 7 Serve in bowls and top with finely chopped coriander, another squeeze of lemon, and toasted sourdough slices (or your bread of choice). 1 Chop onion, leek, and garlic. Add knob of butter and a drizzle of olive oil to a large saucepan or skillet. Add the chopped vegetables (onion, then leek and garlic) and fry until softened and golden. 1 Chop onion, leek, and garlic. Add knob of butter and a drizzle of olive oil to a large saucepan or skillet. Add the chopped vegetables (onion, then leek and garlic) and fry until softened and golden. 2 While they fry, chop the spring greens into strips by slicing horizontally across the bunch, and add to the pan. 2 While they fry, chop the spring greens into strips by slicing horizontally across the bunch, and add to the pan. 3 Once they turn a bright green and start to soften, add the two tins of butter beans (one with the water, one without) and stir to combine. 3 Once they turn a bright green and start to soften, add the two tins of butter beans (one with the water, one without) and stir to combine. 4 Add the stock and miso paste and bring to a simmer. Here I also added a splash or two of oat milk for creaminess, but this is optional - you could also add regular cream. 4 Add the stock and miso paste and bring to a simmer. Here I also added a splash or two of oat milk for creaminess, but this is optional - you could also add regular cream. 5 For a thicker consistency, take a potato masher (or the back of a wooden spoon) and mash a few of the beans, keeping some of them whole. Stir and simmer on medium heat for a few minutes until the sauce thickens. Taste for salt, add more miso paste if necessary and stir to dissolve. 5 For a thicker consistency, take a potato masher (or the back of a wooden spoon) and mash a few of the beans, keeping some of them whole. Stir and simmer on medium heat for a few minutes until the sauce thickens. Taste for salt, add more miso paste if necessary and stir to dissolve. 6 Once it’s to your desired texture, take off the heat and stir in the juice of half a lemon and some freshly cracked black pepper. 6 Once it’s to your desired texture, take off the heat and stir in the juice of half a lemon and some freshly cracked black pepper. 7 Serve in bowls and top with finely chopped coriander, another squeeze of lemon, and toasted sourdough slices (or your bread of choice). 7 Serve in bowls and top with finely chopped coriander, another squeeze of lemon, and toasted sourdough slices (or your bread of choice). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Crockpot Corned Beef and cabbage No Bake Éclair Cake Coffee and Cocoa Cookies (with White Chocolate Chips) Talbina St. Patrick’s Day snackle box Kombucha Spicy gochujang tteokbokki California Farm Saint Patricks’ Day Stew Carbonara buldak with tteokbokki Mapo Tofu Noodles! Crockpot Corned Beef and cabbage No Bake Éclair Cake Coffee and Cocoa Cookies (with White Chocolate Chips) Talbina St. Patrick’s Day snackle box Kombucha Spicy gochujang tteokbokki California Farm Saint Patricks’ Day Stew Carbonara buldak with tteokbokki Mapo Tofu Noodles!