We love to serve this one-pot wonder with toasted bread, but you can also serve it with boiled potatoes and veggies for a larger meal. The miso gives the sauce a lovely rich flavour, which balances out really well with the coconut cream and aromatic dill.
- olive oil
- 1 onion, peeled + sliced
- 2 x 400g (14.10z) tins of butter beans
- 1 x 400g (14.1oz) tin of full-fat coconut milk, see notes
- 1 tbsp white miso paste
- salt + pepper
- 100g (3.5oz) baby spinach
- 1 handful of fresh dill
- 1/2 lemon, juice only
- 6 slices of toasted bread, to serve (or use GF bread)
- Drizzle a splash of olive oil in a large pan or pot on a low-medium heat. Next add the onion and cook for 6-8 minutes or until the onion turns translucent (you don’t want to brown the onion).
- Add the butter beans – including all the juices from the tins – into the pan. Then turn the heat up and cook for 7-10 minutes or until most of the liquid has reduced.
- Scoop out the coconut cream which has set at the top of the tins of coconut milk and add most of it to the pan (save a few dollops of the cream in a bowl for topping later). Stir in the miso paste and a generous pinch of pepper, then cook for a minute.
- The sauce should be creamy and slightly on the runny side, but if it’s too thin keep cooking the sauce until it thickens slightly. Then stir in the spinach and cook for another minute until it has wilted.
- Chop most of the dill, saving a few leaves for topping later, then add the chopped dill into the pan along with the lemon juice. Give everything a good stir, then taste the sauce and season with salt and more pepper, if necessary.
- Remove the pan from the heat and top with the remaining dill leaves, a splash of olive oil, freshly ground black pepper and dollops of the remaining coconut cream. Serve with toasted bread for dunking into the creamy beans.
Recipe by www.wearesovegan.com