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Creamy Miso And Coconut Butter Beans

Creamy miso and coconut butter beans simmer in a savory-sweet broth, then broil for a golden, buttery crispy layer. The beans turn silky and rich with deep umami flavor from miso, coconut milk, garlic, and ginger.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Butter beans in miso coconut sauce
  • 2 can (15 oz) butter beans
  • 1 can (13.5 oz) coconut milk
  • 3 tbsp white miso paste
  • 3 garlic cloves
  • 1 tbsp fresh ginger
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 green onion sliced, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sauté the aromatics
  1. Heat 2 tbsp olive oil in a large skillet over medium heat, then sauté the garlic cloves and grated fresh ginger for 2-3 minutes until fragrant and just starting to soften.
  2. Keep the pan hot but not smoking so the aromatics stay aromatic for the next step.
Build the miso coconut broth
  1. Whisk 1 can coconut milk with 3 tbsp white miso paste until smooth, then pour it into the skillet.
  2. Whisk thoroughly before adding so the miso stays lump-free.
Simmer the beans
  1. Add the drained and rinsed butter beans, 1 tbsp soy sauce, and 1 tbsp rice vinegar, then stir to combine and evenly coat the beans.
  2. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and clings to the beans.
Broil for a golden crispy layer
  1. Broil on high for 2-3 minutes until the top forms a golden crispy layer with browned spots.
  2. Watch closely during broiling so the coconut-miso sauce browns without burning.
Serve
  1. Garnish with sliced green onion before serving.

Notes

Pro tip: whisk the miso into the coconut milk until fully smooth before it hits the heat to prevent clumps. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently in a skillet until hot. Freezing isn’t recommended because the coconut milk sauce can separate after thawing. For a gluten-free swap, use tamari instead of soy sauce.