Ingredients
Equipment
Method
Cook the aromatics
- Heat olive oil in a large cast iron skillet over low-medium heat and cook the onion for 6-8 minutes until translucent, stirring occasionally for even softening.
- Add the garlic, shallots, and grated fresh ginger, then saute for 5 minutes until fragrant, keeping the heat at low-medium to avoid browning.
Simmer the beans and make it creamy
- Add the butter beans with their liquid, turn the heat up to a steady simmer, and cook for 7-10 minutes until the liquid reduces slightly and thickens.
- Scoop the thick cream from the top of the coconut milk and stir it into the pan along with the white miso paste and black pepper until fully blended.
- Cook for 1 minute, stirring, to mellow the miso flavor and bring the sauce together.
Finish with spinach, lemon, and dill
- Stir in the chopped baby spinach and cook until wilted, about 1-2 minutes, so the greens turn bright and tender.
- Stir in the fresh lemon juice and chopped fresh dill, then top with the remaining coconut cream and serve immediately with toasted bread.
Notes
For the creamiest texture, scoop only the thick coconut cream from the top first, then keep the remaining coconut milk in the pan for simmering. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of water if needed. Freezing is not recommended because the coconut sauce can separate when thawed. For a dairy-free, vegetarian result this recipe is naturally suitable; you can make it gluten-free by using certified gluten-free white miso paste.