Creamy Miso Butter Bean Skillet
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
VegetablesOccasion
HolidaysIngredients
- 2 teaspoons toasted sesame oil
- 1 large shallot, thinly sliced
- 4 (15-ounce cans butter beans, rinsed and drained
- 3 cups low-sodium vegetable broth
- 1/4 cup San-J Tamari Soy Sauce, plus more, to taste
- 3 tablespoons white miso paste
- 2 1/4 cup unsweetened coconut cream
- 2 cups packed baby spinach
- 2 green onions, thinly sliced on the bias, for garnish
- 2 teaspoons tuxedo sesame seeds, for garnish
- 1/2 teaspoon crushed red pepper flakes, for garnish
- 1 loaf gluten-free bread, sliced and toasted, for serving
Directions
- Heat oil in a large straight-sided skillet or wok over medium-high heat. Add shallots andcook, stirring frequently, until tender and fragrant, about 1-2 minutes.
- Stir in beans, broth and paste, and simmer until broth mixture reduces by half, about 5-8minutes.
- Add coconut cream and San-J Tamari Soy Sauce, and simmer, stirring frequently, until asmooth sauce forms, about 4-6 minutes. Stir in spinach, and cook until wilted, about 1-2minutes. Season with additional San-J Tamari Soy Sauce, to taste, if desired.
- Remove skillet from heat. Garnish with green onions, sesame seeds and crushed redpepper flakes. Serve with bread, and enjoy.
Tip: White miso paste can usually be found in the refrigerated aisle or international aisle of your local grocer.
