This creamy miso butter beans with spinach dish is the kind of comfort food I turn to when I need something fast, satisfying, and wholesome.
It’s rich and velvety thanks to the miso and cream, but still fresh with baby spinach and a splash of lemon juice.
Why I Love This Recipe
One-pot meal that’s ready in under 30 minutes
Creamy, umami-rich, and full of plant protein
Naturally vegetarian (and easily vegan)
Perfect with toast, rice, or roasted veggies
Balanced and comforting, yet fresh
What You’ll Need (Ingredient Highlights)
Butter beans – Soft, creamy, and packed with fiber and protein.
Shallots and garlic – For a sweet and savory base.
White miso paste – Adds a deep umami flavor that makes this dish sing.
Vegetable stock – For simmering the beans and adding depth.
Cream or coconut cream – Makes the dish velvety and rich.
Baby spinach – Wilts beautifully and adds color and nutrients.
Lemon juice – Balances the richness with brightness.
Fresh dill – Optional, but adds herby lift to the creamy base.
Pro Tips Before You Start
Use canned butter beans for convenience, but feel free to cook dried ones if you prefer.
Make sure your miso paste dissolves fully into the broth for even flavor.
Use coconut cream for a dairy-free version — it adds a subtle sweetness that complements miso beautifully.
Don’t overcook the spinach — stir it in right at the end so it stays vibrant.
Taste and adjust salt after adding miso — it’s already quite salty.
How to Make Creamy Miso Butter Beans
Step 1. Sauté the Aromatics
Heat olive oil in a large skillet or pot over medium-high heat.
Add thinly sliced shallots and cook for 3–5 minutes until translucent.
Step 2. Add Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Step 3. Simmer the Beans
Add the butter beans, vegetable stock, and miso paste.
Stir until the miso paste has completely dissolved.
Simmer the mixture for 10 minutes to reduce slightly.
Step 4. Add Cream and Wilt Spinach
Pour in the cream and simmer for another 5 minutes.
Add the baby spinach, salt, and pepper.
Once the spinach is wilted, remove from heat and stir in lemon juice.
Step 5. Serve
Top with fresh dill if using. Serve warm with slices of crusty bread or over rice.
What to Serve It With
Crusty sourdough or toasted baguette
Steamed jasmine or basmati rice
Roasted root vegetables
A side of pickled onions or radish
Chilled white wine or herbal tea
Variations / Substitutions
Make it vegan – Use coconut cream instead of dairy cream.
Add heat – A pinch of chili flakes or hot sauce goes great with the creamy texture.
Switch up the greens – Kale or Swiss chard also work well here.
Try different beans – Cannellini or great northern beans can be used in place of butter beans.
Add grains – Stir in cooked quinoa or farro to bulk it up.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave.
If using coconut cream, stir well before reheating to reincorporate.
Not ideal for freezing — the cream and greens may separate.
FAQs
Can I use another type of bean instead of butter beans?
Yes, cannellini or great northern beans make a good substitute.
Is this dish vegan?
It’s vegetarian as written, but can be made vegan by using coconut cream instead of dairy cream.
What does miso paste do in this recipe?
Miso adds umami and depth — it makes the broth rich and savory without needing meat.
Can I use frozen spinach?
Yes, thaw and squeeze out excess water before adding.
How thick should the sauce be?
It should be creamy and coat the beans without being soupy.
Can I make this ahead?
Yes, it stores well for a few days and the flavors deepen over time.
Do I have to use dill?
No, it’s optional — you can skip it or use parsley or thyme instead.
Final Thoughts
This creamy miso butter beans with spinach dish has become a staple in my kitchen — warm, hearty, and packed with flavor, yet surprisingly light.
Whether I serve it on toast or with a side salad, it always satisfies and never fails to impress.
If you’re looking for a plant-powered comfort food that’s easy and elegant, this one’s for you.
Creamy Miso Butter Beans with Spinach
Ingredients
Method
- Heat olive oil in a skillet over medium-high heat. Add shallots and cook until translucent.
- Add garlic and cook briefly until fragrant.
- Stir in butter beans, vegetable stock, and miso paste. Simmer for 10 minutes.
- Add cream and continue to simmer for 5 minutes.
- Stir in spinach, salt, and pepper. Remove from heat when spinach is wilted.
- Add lemon juice and stir.
- Garnish with fresh dill if desired. Serve warm with crusty bread.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-miso-butter-beans-with-spinach/
Notes
- Use canned cannellini beans or chickpeas if you don’t have butter beans.
- Coconut cream makes it dairy-free while adding a hint of sweetness.
- For extra depth, add a splash of soy sauce or a few red pepper flakes.
