One Pot Miso Mushroom Butter Beans

25 mins
Serves 1
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Directions

  1. 1Dice shallot, mince garlic, and chop mushrooms.
  2. 2Dice shallot, mince garlic, and chop mushrooms.
  3. 3Dice shallot, mince garlic, and chop mushrooms.
  4. 4In a pan, sauté shallot in olive oil until translucent.
  5. 5In a pan, sauté shallot in olive oil until translucent.
  6. 6In a pan, sauté shallot in olive oil until translucent.
  7. 7Add minced garlic and cook.
  8. 8Add minced garlic and cook.
  9. 9Add minced garlic and cook.
  10. 10Add chopped mushrooms and cook down.
  11. 11Add chopped mushrooms and cook down.
  12. 12Add chopped mushrooms and cook down.
  13. 13Drain and rinse two cans of butter beans; set aside 2/3 cup for the sauce.
  14. 14Drain and rinse two cans of butter beans; set aside 2/3 cup for the sauce.
  15. 15Drain and rinse two cans of butter beans; set aside 2/3 cup for the sauce.
  16. 16In a blender, combine cashews, 2/3 cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast, and water; blend until smooth and creamy.
  17. 17In a blender, combine cashews, 2/3 cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast, and water; blend until smooth and creamy.
  18. 18In a blender, combine cashews, 2/3 cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast, and water; blend until smooth and creamy.
  19. 19Add kale, remaining butter beans, and half the cilantro to the pan with the mushrooms.
  20. 20Add kale, remaining butter beans, and half the cilantro to the pan with the mushrooms.
  21. 21Add kale, remaining butter beans, and half the cilantro to the pan with the mushrooms.
  22. 22Pour the miso sauce into the pan.
  23. 23Pour the miso sauce into the pan.
  24. 24Pour the miso sauce into the pan.
  25. 25Let simmer for a few minutes, stirring occasionally, until thickened.
  26. 26Let simmer for a few minutes, stirring occasionally, until thickened.
  27. 27Let simmer for a few minutes, stirring occasionally, until thickened.
  28. 28Serve with toasted bread and garnish with remaining cilantro.
  29. 29Serve with toasted bread and garnish with remaining cilantro.
  30. 30Serve with toasted bread and garnish with remaining cilantro.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 250 g mushrooms
  • 250 g mushrooms
  • 250 g mushrooms
  • 2 cans butter beans
  • 2 cans butter beans
  • 2 cans butter beans
  • 2 kale leaves
  • 2 kale leaves
  • 2 kale leaves
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cashews
  • 0.5 cup cashews
  • 0.5 cup cashews
  • 2 tbsp white miso paste
  • 2 tbsp white miso paste
  • 2 tbsp white miso paste
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.25 cup nutritional yeast
  • 0.25 cup nutritional yeast
  • 0.25 cup nutritional yeast
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 toasted bread
  • 1 toasted bread
  • 1 toasted bread

Equipment

frying pan or potblenderknife