These creamy miso butter beans are rich, hearty, and full of umami flavor, yet lightened up with fresh baby spinach and a squeeze of lemon juice. Perfect as a vegetarian main or a flavorful side dish, this recipe comes together quickly using canned butter beans—no soaking or long cooking required.
With shallots, garlic, and a hint of white miso paste, these beans have a smooth, velvety sauce that’s both savory and fresh. Serve them with crusty bread to soak up every last bit of sauce.
Why You’ll Love This Recipe
- Quick & easy – ready in under 30 minutes.
- Full of flavor – creamy, garlicky, with a touch of lemon and dill.
- Versatile – serve as a main dish, side, or over rice.
- Vegan option – swap heavy cream for coconut cream.
What Are Butter Beans?
Butter beans are simply mature lima beans—large, pale, and creamy in texture. They’re mild in flavor, making them perfect for soaking up seasonings and sauces. Baby lima beans are smaller and green, while butter beans have a more tender, rich bite.
They’re packed with plant-based protein and fiber, making this dish as nourishing as it is delicious.
Ingredients You’ll Need
- Olive oil – for sautéing.
- Shallots – sweet, mild flavor; substitute with yellow onion or leeks.
- Garlic – for aromatic depth.
- Canned butter beans – rinsed and drained; substitute cannellini beans if needed.
- Vegetable stock – adds richness; chicken stock works too.
- White miso paste – mild, slightly sweet umami flavor.
- Cream – use heavy cream or coconut cream for a vegan version.
- Baby spinach – fresh and tender, cooks quickly.
- Lemon juice – brightens the creamy sauce.
- Fresh dill (optional) – adds herbal freshness.
- Salt, pepper, red pepper flakes (optional) – for seasoning.
How to Make Creamy Miso Butter Beans
- Sauté the aromatics
Heat olive oil in a large skillet over medium-high heat. Add sliced shallots and cook for 3–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. - Add beans and miso
Pour in butter beans, vegetable stock, and white miso paste. Stir well until miso dissolves. Simmer for 10 minutes to allow flavors to blend and liquid to reduce slightly. - Make it creamy
Stir in cream (or coconut cream) and simmer for another 5 minutes until the sauce thickens. - Finish with greens & lemon
Add baby spinach, salt, and pepper. Stir until spinach just wilts. Remove from heat and stir in lemon juice. - Serve & enjoy
Top with fresh dill if using, and serve warm with crusty bread for dipping.
Recipe Tips
- For a richer flavor, use homemade vegetable broth.
- Don’t skip the lemon juice—it balances the creamy sauce.
- If you like heat, add a pinch of red pepper flakes when cooking the garlic.
- These beans also pair beautifully with roasted vegetables or grilled fish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to loosen the sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2–3
Ingredients:
- 1 tbsp olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 2 cans butter beans, drained and rinsed
- 1 ½ cups vegetable stock
- 1 tbsp white miso paste
- ½ cup heavy cream or coconut cream
- 3 cups baby spinach, packed
- ½ tsp sea salt
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill (optional)
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add shallots and cook for 3–5 minutes until translucent.
- Stir in garlic and cook for 30 seconds.
- Add butter beans, vegetable stock, and miso paste. Stir to dissolve miso and simmer for 10 minutes.
- Stir in cream and cook 5 minutes more until thickened.
- Add spinach, salt, and pepper. Cook until spinach wilts, then remove from heat and stir in lemon juice.
- Garnish with dill if desired and serve with bread.