Plant-based· VG · GF · DF

Miso Beans

Name: Miso Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400ml (1 tin) coconut milk; 1 tin (240g drained) butter beans, drained; 1 tin (240g drained) cannellini beans, drained; 180g (1 large) onion, finely chopped; 160g frozen leaf spinach; 15g garlic; 12g ginger; 30ml (1 lime) lime juice; 26g (1½ tbsp) white miso; 15g fresh coriander, chopped; 4 lime leaves; 2g turmeric; 10ml rapeseed oil

Coconut butter bean and cannellini stew with spinach, lime and a little white miso.

makes 17 blocks, about 21p each

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BatchJoy

batchjoy.com/recipes/miso-beans/

Time: 35 min10 min prep · 25 min cook
Makes: 17 blocks
Cost per blockPer block: 21p
Calories per blockCalories: 79 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

400ml (1 tin)coconut milk
1 tin (240g drained)butter beans, drained
1 tin (240g drained)cannellini beans, drained
180g (1 large)onion, finely chopped
160gfrozen leaf spinach
15ggarlic
12gginger
30ml (1 lime)lime juice
26g (1½ tbsp)white miso
15gfresh coriander, chopped
4lime leaves
2gturmeric
10mlrapeseed oil

Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Jasmine or brown rice with chilli oil · On a baked sweet potato · Thinned with stock as a quick bean soup

Method

Step 1: Heat the oil in a large saucepan over a medium-low heat. Add the onion with a pinch of salt and cook gently for 8–10 minutes until soft and sweet but not browned.
Step 2: Add the garlic, ginger and turmeric and stir for 1 minute.
Step 3: Pour in the coconut milk, add the lime leaves and both tins of drained beans, and simmer gently, uncovered, for 10 minutes.
Step 4: Stir in the spinach and cook for 4 minutes until wilted.
Step 5: Off the heat, whisk the miso into a ladle of the sauce and stir it back in; boiling dulls its flavour. Add the lime juice and coriander and remove the lime leaves.
Step 6: Cool, portion into 70g blocks and freeze.

Hotter: add a sliced red chilli with the ginger, or chilli crisp to serve.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	79	2.7g	5.5g	4.7g	4g	0.27g
Per 3 blocks	237	8.1g	16.5g	14.1g	12g	0.81g

Cook’s notes

Light coconut milk (same price at Tesco) cuts about 25 kcal a block.
No lime leaves? Use the lime's zest.

Serve it

Jasmine or brown rice with chilli oil · On a baked sweet potato · Thinned with stock as a quick bean soup.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 237 kcal and 8.1g protein before rice, bread or potatoes.

Miso Beans questions

Can I use other beans?

Chickpeas, haricot beans or more butter beans all work. Keep it to two tins and drain them in the same way.

Which miso should I use?

White miso is mild and slightly sweet, which suits the coconut and lime. Brown or red miso is saltier and stronger, so use less and taste as you go.

Why cook the onion gently without browning it?

A low heat makes the onion soft and sweet, giving a mellow base for the coconut and miso. Browned onion would add a roasted, slightly bitter note to a delicate sauce.