Savory Miso Butter Beans and Greens Recipe
Enhancing sautéed butter beans and greens with garlic and shallot using miso results in an incredibly savory and delicious dish. This versatile combination pairs wonderfully with whole grains or can be spooned over toasted bread to create a simple, nutrient-packed meal.
Nothing beats the simplicity and nourishment of a basic blend of beans and greens as a meal foundation.
As someone who has embraced plant-based eating for years, I frequently depend on this powerful pairing for essential protein along with a broad spectrum of vital micronutrients, such as iron, zinc, and calcium.
I often prepare beans and greens whenever I’m unsure about dinner ideas or for any meal of the day. In times of culinary uncertainty, beans and greens always come to the rescue.
In our household, this duo is typically served alongside a whole grain or some form of bread.
A Grain, a Green, a Bean
This straightforward trio of plant foods—grains, greens, and beans—provides the foundation for crafting numerous well-balanced, complete meals. Transform the beans and grains from your pantry into over 80 healthy recipes brimming with endless possibilities.
The combination of grains, beans, and greens consistently delivers deep satisfaction. It’s so central to my cooking that I’ve dedicated an entire cookbook to exploring it.
Beans and greens by themselves serve as a blank slate for flavors. They can remain straightforward or be elevated with as much seasoning as desired.
The miso butter beans and greens recipe featured here demonstrates how a handful of robust ingredients—like white miso, garlic, and shallot—can elevate these everyday staples into something truly special and unforgettable.
Butter Beans Are Having a Moment
Beans have long been a cornerstone of my diet; my pantry is always stocked with cans of chickpeas, black beans, kidney beans, and pinto beans.
I’ve consistently appreciated white beans for their smooth, creamy texture and incredible adaptability. I prepare a batch of brothy white beans roughly once a month, sometimes more frequently.
Over recent years, one specific variety of white bean has surged in popularity through viral social media recipes. Butter beans have become a sensation.
What exactly are butter beans? They are simply another name for lima beans.
In the United States, lima beans are commonly available frozen. These are the young, immature versions with a pale green hue.
Mature lima beans feature a pale white or beige color and a broad, flat shape. They are available dried or pre-cooked in cans.
These beans star in gigantes plaki, a traditional Greek recipe cherished from my childhood. Today, many enjoy butter beans for their soft texture and substantial, plump form.
I opt for canned butter beans from brands like Wegmans, Bush’s, or Goya.
For those who prefer cooking dried beans from scratch, look for large white beans labeled as lima or gigante.
Ingredients for Miso Butter Beans and Greens
Many of my favorite beans and greens dishes, such as cumin-spiced lentils and rice or beans and greens pasta, rely on minimal ingredients.
This miso butter beans and greens recipe follows suit, requiring just a few items to produce a flavorful meal.
The Greens
I prefer kale as the dark leafy green here, particularly Tuscan or lacinato kale.
Other leafy greens can substitute effectively, including spinach, Swiss chard, broccoli rabe, or bok choy.
The Beans
While butter beans are ideal, alternatives like cannellini or great northern beans work perfectly.
Kidney or pinto beans are also suitable if those aren’t available.
White Miso
White miso is my go-to for its gentle, subtly sweet taste. Red or brown miso can be used instead.
Note that white miso is typically less salty, so reduce to three teaspoons if using a darker variety.
Broth
Vegetable broth is my standard choice, though vegan chicken-style broth works well too.
Shallot and Garlic
Shallots are a staple in my kitchen for dressings and cooking, offering a sweeter, milder flavor than onions.
Their small size makes them convenient for fast recipes. A small white or yellow onion (or half a large one) can replace them.
The recipe uses two garlic cloves; adjust up to four or five if you enjoy more garlic intensity.
Lemon Juice and Zest
Lemon juice and zest provide essential brightness and acidity. Adjust quantities to your preference.
The appeal of this quick, one-skillet dish cannot be overstated.
It serves as a streamlined take on my braised beans and kale, skipping the need to cook beans from dry and allowing use of a skillet instead of a heavy pot.
Chopped shallots and garlic sauté rapidly, contributing to the recipe’s efficiency.
Step 1: Sauté the Shallot and Garlic
Shallots soften quickly, taking only about two minutes.
Step 2: Add Beans and Broth to the Skillet
Incorporate the beans and broth, bringing it to a simmer. Ladle out a quarter cup of warm broth into a heatproof bowl or cup.
This reserved broth will form the base of your miso slurry.
Step 3: Add Greens to the Skillet
Add chopped kale (or substitute) in batches, stirring to wilt. Cover and simmer for 7-8 minutes until tender, stirring occasionally.
Step 4: Create a Miso Slurry
Whisk white miso into the reserved warm broth until smooth and creamy.
After greens are tender, stir in the slurry, lemon zest, and juice.
The result is a brothy, slightly creamy mixture—perfect for serving over grains, pasta, or toast.
Step 5: Season and Serve
Taste before serving and adjust with salt, black pepper, or more lemon juice.
Serve over farro, rice, barley, quinoa, or toasted bread. Sourdough, peasant bread, or multigrain varieties pair excellently.
An extra drizzle of olive oil, lemon squeeze, or red pepper flakes enhances the dish further.
To boost protein in vegan pasta, incorporate a portion of these beans and greens.
Storage and Freezing
This dish stores easily: refrigerate airtight for up to five days or freeze for eight weeks.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 4 servings
- 1 1/2 tablespoons olive oil (plus extra for finishing)
- 1 shallot, chopped
- 2 cloves garlic, minced
- 3 cups cooked butter beans (2 15-ounce / 425g cans butter beans, drained and rinsed)
- 1 small bunch Tuscan or curly kale, stemmed and sliced into 1/2-inch / 1.3cm ribbons (about 2-3 packed cups / 30-45g)
- 1 1/2 cups vegan chicken-style or vegetable broth (360ml)
- 4 teaspoons mellow white miso (substitute 3 teaspoons brown or red miso)
- 1 teaspoon lemon zest
- 1 1/2 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper, to taste
- Toasted bread or a cooked whole grain, for serving
Instructions
- Heat the olive oil in a large skillet or medium-sized pot over medium low heat. Add the shallot and garlic. Sauté the aromatics for 2 minutes, or until the shallot is translucent and the garlic is quite fragrant, stirring often.
- Add the beans and broth to the skillet. Bring the broth to a simmer. Use a ladle to remove 1/4 cup / 60ml of the warm broth to a small bowl or measuring cup.
- Add the greens to the skillet, wilting and stirring them as you go. Cover the skillet and allow the greens to simmer and cook for 7-8 minutes, or until they’re tender. Uncover and stir every couple minutes.
- While the greens cook, add the miso to the reserved, warm broth. Use a small whisk to stir it, dissolving the miso into a slurry.
- Once the greens are cooked, add this slurry back to the skillet, along with the lemon zest and juice. Stir well, heating and mixing everything through. Taste the beans and greens and add black pepper and additional lemon juice as desired. Serve the mixture hot, over your favorite toast, pasta, or cooked whole grain. Finish with an added drizzle of olive oil, if you like.
- The beans and greens will keep in an airtight container in the fridge for up to five days and can be frozen for up to eight weeks.
