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.
Notes:
Store leftovers in an airtight container for up to 2 days in the fridge.
It’s important to use full-fat coconut milk, otherwise the cream will not set at the top of the tin. You can also try slightly shaking the tin when you take it off the shelf at the supermarket. If you can feel the cream sloshing around the tin, then there’s a chance the cream will never set. You can also refrigerate the tin which will help the cream set.
If you don’t want to use coconut milk, you can use 160ml (2/3 cup) of vegan single cream, such as an oat or soy cream.
White miso paste is generally sweeter than other versions, which goes really well with this dish – but you can use any miso paste you like.
If you don’t like dill, you can substitute this with fresh parsley.
Creamy Miso + Coconut Butter Beans
Serves:3 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
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)
Method
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 tin of coconut milk and add most of it to the pan, reserving a few dollops of the cream for topping later (save the leftover coconut water for smoothies!). 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. Yum.
Did You Make This Recipe?
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Love it! I made some modifications since I was cooking for myself and didn’t want to go to the store:
I used
1/2 large white onion
1 can of butter beans
2 TBS of lemon juice from a bottle
A lot of dried dill weed
1 TBS regular miso
I also used about 1/2 TBS of coconut cream
SO good, i subbed a little Swiss chard for the spinach and added boiled sweet potatoes. Tried this both with and without dried dill, im a fan of a sprinkle of dried dill. STUNNING 10/10 i am making this once a week :’)
Made this for dinner last night! So satisfying & delicious. I used 1 can butter beans & 1 can black eyed peas (that had been sitting in my pantry for months). Added extra lemon juice & a little extra spinach. Served with jasmine rice. You can definitely taste the dill & that was one of my favorite parts. For one person this gives you leftovers for at least 2 more meals.
Wow!! Just made this for lunch. It’s super filling and incredibly delicious. Had some of Dave’s Killer bread with vegan butter. Definitely in the rotation!
Oh my. This is fantastic. Add the dill and don’t forget the squeeze of lemon, really highlights flavor. So good I’m dehydrating to test for a backpacking meal!
About to make this for the second time! It’s so delicious and was fabulous leftovers. Chiming in on the dill debate- the fresh dill can’t be missed!!! It adds a lot
My favorite weeknight meal! Quick, easy and delicious. I used parsley instead of dill bc it was all I had. Also toasted some fresh Rosemary Oil Oil bread to dip. So good!
this was delicious! I added thickly sliced mushrooms and instead of the coconut milk used some homemade cashew cream! paired it with some homemade sourdough rye bread and it was so filling and wholesome. I will definitely return to this recipe:)
I loved this! Made it for the family and was sad everyone liked it so there were no leftovers! I was confused about the coconut milk. Recipe calls for a whole can but instructions seem to say to only put the top cream in? I dumped the whole can in and it turned out fine. I just had to cook it down a little longer. I had to use dry dill instead of fresh (used about 1 tsp dried) and the dill flavor totally made it. Such a unique and delicious dish. Adding it to my list of favorites.
This was so good! Super quick and super tasty and used things I always have on hand. I used a the juice of a whole lemon but otherwise stuck to the recipe and it was terrific. You can definitely play with other additions, but it’s pretty perfect as is.
These have become a major staple for me. Very few meals actually hit the perfect storm of 1. VERY easy 2. DELICIOUS 3. actually pretty healthy. Lots of recipes claim they do, but they are lying. This one is not lying. I’ve gotten multiple people to try making this recipe and it’s been a hit every time. I will not shut up about it. When I talk about The Beans people know that this is the recipe I’m talking about. It’s so good.
Someone was raving about this recipe on Tumblr so I had to try it out. Really filling and a great base, had it with basmati rice and it worked well, and great for people on a budget!
Amazing! Just made this and it’s so tasty. I didn’t add the bean water, and instead used the whole can of coconut milk so it doesn’t go to waste. It worked perfectly, and I served it with giant couscous for a fast, satisfying, midweek meal. Thanks!
Wow oh wow! I made this recipe tonight and safe to say it will be a regular in my household. I was worried this wouldn’t be filling or that I would be missing some protein since I do not follow a vegan or vegetarian lifestyle, and I can confidently say this recipe was so filling on its own. 10/10 will make many times again.
Very good! I did have to make a few substitutions. Had to use two bags of frozen fordhook lima beans, as my store had no canned beans left. I cooked them according to the package then added them to the recipe as directed. I also decided to swap the coconut milk for cashew cream after noticing that my coconut cream smelled…off. Gotta say, the cashew cream worked great in this recipe and I would definitely use it again.
37 Comments
Just made this– so good! thank you
Thanks Mel!
I am obsessed with this it really is special. Thank you!
It’s amazing. Thanks so much for sharing!
didn’t love it
Dill added absolutely nothing. Don’t bother.
Hmm not sure how you managed that. The dill was a prominent flavor when I made it
Love it! I made some modifications since I was cooking for myself and didn’t want to go to the store:
I used
1/2 large white onion
1 can of butter beans
2 TBS of lemon juice from a bottle
A lot of dried dill weed
1 TBS regular miso
I also used about 1/2 TBS of coconut cream
Yum!
SO good, i subbed a little Swiss chard for the spinach and added boiled sweet potatoes. Tried this both with and without dried dill, im a fan of a sprinkle of dried dill. STUNNING 10/10 i am making this once a week :’)
Thanks Rhianne!
Absolutely delicious!! Such an easy prep the night before for a fancy breakfast!
Thanks Aly!
Made this for dinner last night! So satisfying & delicious. I used 1 can butter beans & 1 can black eyed peas (that had been sitting in my pantry for months). Added extra lemon juice & a little extra spinach. Served with jasmine rice. You can definitely taste the dill & that was one of my favorite parts. For one person this gives you leftovers for at least 2 more meals.
Thanks Anna!
Wow!! Just made this for lunch. It’s super filling and incredibly delicious. Had some of Dave’s Killer bread with vegan butter. Definitely in the rotation!
Sooo good!
I’m a little confused about the coconut milk – only the fatty cream is used? What about the rest of the can?
I just put the whole can in, soup is still bomb
Oh my. This is fantastic. Add the dill and don’t forget the squeeze of lemon, really highlights flavor. So good I’m dehydrating to test for a backpacking meal!
This sounds so good! Are your recipes printable? or do a cut and paste? thanks so much for all you do!
About to make this for the second time! It’s so delicious and was fabulous leftovers. Chiming in on the dill debate- the fresh dill can’t be missed!!! It adds a lot
My favorite weeknight meal! Quick, easy and delicious. I used parsley instead of dill bc it was all I had. Also toasted some fresh Rosemary Oil Oil bread to dip. So good!
this was delicious! I added thickly sliced mushrooms and instead of the coconut milk used some homemade cashew cream! paired it with some homemade sourdough rye bread and it was so filling and wholesome. I will definitely return to this recipe:)
I’ve made this six times in a month. It is a hit in our house. So delicious.
I loved this! Made it for the family and was sad everyone liked it so there were no leftovers! I was confused about the coconut milk. Recipe calls for a whole can but instructions seem to say to only put the top cream in? I dumped the whole can in and it turned out fine. I just had to cook it down a little longer. I had to use dry dill instead of fresh (used about 1 tsp dried) and the dill flavor totally made it. Such a unique and delicious dish. Adding it to my list of favorites.
I’ve done both a whole can of coconut milk or a can of the cream you can get at Trader Joe’s. Both versions are fantastic.
Absolutely amazing!! The entire family thoroughly enjoyed this! We didn’t alter the recipe at all. Absolutely perfect!!
We love this recipe! We don’t eat a lot of bread so we just put it over rice and lentils and it’s so so good! Thank you for an awesome dish!
This was so good! Super quick and super tasty and used things I always have on hand. I used a the juice of a whole lemon but otherwise stuck to the recipe and it was terrific. You can definitely play with other additions, but it’s pretty perfect as is.
Yay thanks Emma!
These have become a major staple for me. Very few meals actually hit the perfect storm of 1. VERY easy 2. DELICIOUS 3. actually pretty healthy. Lots of recipes claim they do, but they are lying. This one is not lying. I’ve gotten multiple people to try making this recipe and it’s been a hit every time. I will not shut up about it. When I talk about The Beans people know that this is the recipe I’m talking about. It’s so good.
Someone was raving about this recipe on Tumblr so I had to try it out. Really filling and a great base, had it with basmati rice and it worked well, and great for people on a budget!
Amazing! Just made this and it’s so tasty. I didn’t add the bean water, and instead used the whole can of coconut milk so it doesn’t go to waste. It worked perfectly, and I served it with giant couscous for a fast, satisfying, midweek meal. Thanks!
Can you freeze this?
Wow oh wow! I made this recipe tonight and safe to say it will be a regular in my household. I was worried this wouldn’t be filling or that I would be missing some protein since I do not follow a vegan or vegetarian lifestyle, and I can confidently say this recipe was so filling on its own. 10/10 will make many times again.
Very good! I did have to make a few substitutions. Had to use two bags of frozen fordhook lima beans, as my store had no canned beans left. I cooked them according to the package then added them to the recipe as directed. I also decided to swap the coconut milk for cashew cream after noticing that my coconut cream smelled…off. Gotta say, the cashew cream worked great in this recipe and I would definitely use it again.