Ingredients
Main Ingredients
- 2 cans (15 oz) butter beans, drained and rinsed
- 1 tbsp olive oil
- 1 small shallot or 1/4 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp white miso paste
- 1/2 cup full-fat coconut milk (or cream)
- 1/2 cup vegetable broth
- 1 tbsp nutritional yeast (optional)
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh herbs (thyme or parsley) for garnish
- Crusty bread for serving (optional)
Method
Cooking
- Heat olive oil in a skillet over medium heat. Sauté shallot for 2–3 minutes until translucent.
- Add garlic and cook for 1 more minute until fragrant.
- Stir in miso paste and cook briefly, then pour in coconut milk and vegetable broth. Stir until combined.
- Add butter beans and nutritional yeast (if using). Simmer for 6–8 minutes until creamy and beans are heated through.
- Stir in lemon juice, then season with salt and pepper to taste.
- Serve hot, garnished with herbs.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 10gSodium: 500mgFiber: 8gSugar: 2g
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat gently, adding a splash of broth or water if needed. Do not skip the sautéing of garlic and shallots to build flavor. Adjust consistency with more vegetable broth if a soup-like texture is desired. Experiment with add-ins like spinach or kale for extra nutrition.
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