Miso butter beans

This recipe is quick, comforting and nutritious. Beans are often my go to for lunch when I’m in a rush or need something to fill me up and fuel me for the rest of the day.

I paired them with jarred artichokes because they add a salty fermented flavour and give it a nice crunch. The herbs and lemon on top lift the bowl, keeping it fresh and light.

Be creative with your bowl, you can use these creamy beans as a foundation and try out new combinations, you’ll find they pretty much go with anything!

Ingredients:

400g Butter beans (I used jarred and the brine)

1 Tsp white miso

100ml water

1/2 chopped white onion

1 garlic clove

4-5 jarred artichokes

3 tbsp Olive oil

Bunch of parsley

2 slices of lemon

Instructions:

1. Dice the onions and heat up a tbsp of olive oil on a medium heat.

2. Cook the onions until translucent and soft. Then add the garlic.

3. Add the beans in with their brine and let the mixture simmer, before adding a pre mixed tsp of miso with 100ml of water. Let this simmer for 2/3 minutes.

4. In a separate pan, sear the artichokes. (Place the pan of a medium to high heat and place your artichokes on their sides for around 2 minutes per side, until caramelised and slightly brown.)

5. Chop your parsley, and slice your lemon.

6. Plate up your warm creamy beans, scattering the parsley and artichokes on top.

7. Drizzle some chilli oil and lemon. Bon appetite !