Dinner

Creamy Miso Butter Beans Recipe

Name: Creamy Miso Butter Beans Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 tablespoon olive oil; 2 shallots, thinly sliced; 2 cloves garlic, minced; 2 cans butter beans, drained and rinsed; 1 1/2 cups vegetable stock; 1 tablespoon white miso paste; 1/2 cup whole cream or coconut cream; 3 cups packed baby spinach; 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper; 2 tablespoons lemon juice; 1 tablespoon chopped fresh dill

Bylina moretti November 3, 2025November 3, 2025

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Introduction

This Creamy Miso Butter Beans recipe is a comforting and nutritious dish that comes together in just 30 minutes. With the rich flavors of miso and cream combined with tender butter beans and fresh spinach, it makes a perfect light meal or side dish.

The image shows a light blue pot filled with creamy white soup that has visible white beans and dark green spinach leaves spread throughout. There are two bright yellow lemon slices placed on top near the edge of the pot. A wooden spoon with a black head is dipped into the soup on the right side of the pot. Next to the pot, there are two pieces of crusty bread with a golden brown crust. The pot is sitting on a white marbled surface with a striped cloth partially underneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large skillet or pot, heat the olive oil over medium-high heat, then add the sliced shallots. Cook for 3 to 5 minutes until they become translucent.
Step 2: Add the minced garlic and cook for 30 seconds until fragrant.
Step 3: Pour in the drained and rinsed butter beans, vegetable stock, and white miso paste. Stir until the miso paste has dissolved then simmer for 10 minutes to reduce the mixture slightly.
Step 4: Stir in the cream and continue simmering for another 5 minutes to thicken the sauce.
Step 5: Add the baby spinach, sea salt, and ground black pepper. Cook just until the spinach has wilted, then remove from heat and stir in the lemon juice.
Step 6: If using, sprinkle chopped fresh dill on top before serving. Enjoy with slices of crusty bread.

Tips & Variations

For a vegan version, use coconut cream and ensure the miso paste contains no fish ingredients.
Adding a pinch of chili flakes can give a gentle heat that complements the creamy texture.
Serve the dish over cooked grains like quinoa or rice for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable stock or water if needed to loosen the sauce.