Scale

2 tbsp olive oil or vegan butter

1 small shallot, finely chopped

2 cloves garlic, minced

1 tbsp white or yellow miso paste

1/2 tsp smoked paprika

1 can (15 oz) coconut milk

2 cans (15 oz each) butter beans, drained and rinsed

1 tbsp lemon juice

Salt and black pepper to taste

Fresh parsley or green onion, for garnish

Crusty bread or rice, for serving

1. Heat olive oil in a skillet over medium heat. Sauté shallot for 2–3 minutes until soft.

2. Add garlic, miso paste, and paprika. Cook for 1–2 minutes, stirring constantly to blend flavors.

3. Pour in coconut milk and stir until smooth.

4. Add butter beans and bring to a gentle simmer. Cook for 10–12 minutes, stirring occasionally.

5. Stir in lemon juice, salt, and pepper to taste.

6. Garnish with parsley or green onions and serve warm with crusty bread or rice.

Add spinach or kale in the last few minutes for greens.

Use any white beans if butter beans aren’t available.

Leftovers are great the next day—flavor deepens after chilling.

Keywords: miso butter beans, creamy vegan bean recipe, plant-based dinner idea