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The Boat Shed Kitchen

Creamy Miso Butter Beans with Spinach

These creamy miso butter beans with spinach are cooked in a flavorful miso broth, finished with cream, lemon juice, and wilted greens. It’s a one-pan vegetarian comfort meal that’s both nourishing and deeply satisfying—perfect with crusty bread or on its own.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 shallots thinly sliced
  • 2 cloves garlic minced
  • 2 cans butter beans drained and rinsed
  • 1 ½ cups vegetable stock
  • 1 tablespoon white miso paste
  • ½ cup whole cream or coconut cream
  • 3 cups packed baby spinach
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • Optional 1 tablespoon chopped fresh dill

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Add shallots and cook until translucent.
  2. Add garlic and cook briefly until fragrant.
  3. Stir in butter beans, vegetable stock, and miso paste. Simmer for 10 minutes.
  4. Add cream and continue to simmer for 5 minutes.
  5. Stir in spinach, salt, and pepper. Remove from heat when spinach is wilted.
  6. Add lemon juice and stir.
  7. Garnish with fresh dill if desired. Serve warm with crusty bread.
  8. 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.