Miso Butter Beans with leeks and spring greens (GF, VG)

Name: Miso Butter Beans with leeks and spring greens (GF, VG)
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 1 onion, diced; 1 leek, halved and finely chopped; 4 cloves garlic, minced; 250 g spring greens (young cabbage); 2 tins butter beans (or other white beans); 250 ml vegetable stock or broth; 1-1.5 tbsp white miso paste (depending on your salt preference); 1 knob butter; Drizzle olive oil; 1/2 lemon (for juice); Black pepper, to taste; Chopped coriander, to garnish; Sourdough bread, to serve

Genna @genlato_

Bristol

Creamy, greeny beans is what immediately sprang to mind when I saw discounted spring greens in my local shop. I didn’t know what spring greens were when I first moved to the UK, the name for young cabbage leaves picked before they have a chance to form a head. They are buttery and soft, and turn an even brighter shade of green when cooked. There’s something about white beans which goes really well with the rich umami of miso, while the leeks and lemon keep this dish light and fresh. Such a quick, cheap meal definitely worth a repeat. #springgreens

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Ingredients

30 minutes

4 people

1onion, diced
1leek, halved and finely chopped
4 clovesgarlic, minced
250 gspring greens (young cabbage)
2 tinsbutter beans (or other white beans)
250 mlvegetable stock or broth
1-1.5 tbspwhite miso paste (depending on your salt preference)
1 knobbutter
Drizzle olive oil
1/2lemon (for juice)
Black pepper, to taste
Chopped coriander, to garnish
Sourdough bread, to serve

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Steps

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).

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Genna @genlato_

on March 17, 2025 19:12

Bristol

Hello! I’m Genna 👋 Born and raised in California, currently living in the UK 🇺🇸🇬🇧My home cooking is inspired by sustainable living, using whole food and high quality ingredientsn 🌱 I’ve recently started growing my own food in my garden, and I love learning about ethical and sustainable food systems! I enjoy both baking and cooking, and will always take on a challenge to adapt recipes to different dietary requirements or preferences.