These hearty miso beans are perfect for a quick, wintery mid-week meal - full of flavour, protein, fibre, and iron.
Miso paste is made from fermented soybeans and grains - containing millions of beneficial bacteria, keeping your gut health in check.
Baked beans, but make them sexy.
What you’ll need:
2 leeks, chopped
3 tins butter beans, drained
2 cups blanched kale
2 garlic cloves
1/2 cup soaked cashews
2 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp white miso paste
1 tsp cumin
Salt + pepper to taste
Sliced spring onion
Sliced red chilli
Greek yoghurt drizzle
Blanch the kale in boiling water for 2min then in ice water for 2min. Drain and place in blender.
Add the cashews, garlic cloves, olive oil, lemon juice and miso paste to the blender with the kale and blitz until smooth.
Chop the leeks and caramelise them in a hot pot with olive oil for 5min.
Add the butter beans and the blitzed green sauce and simmer for 5-10min.
Drizzle some Greek yoghurt and top with spring onions, coriander and chilli.
Serve with fresh crusty sourdough