Brothy Miso Butter Bean Bowls

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Butter beans are simmered in a miso and ginger dappled broth in this super simple but flavorful weeknight recipe.

Prep Time5

Cook Time20

Course: Main Dishes

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 223kcal

Thinly slice the green onions. Separate the white and green parts.
Heat a medium pot over medium heat. Drizzle with 1 tablespoon of oil. Once hot, add the garlic, ginger, and the white parts of the green onions. Cook until aromatic and golden, about 2 to 3 minutes.
In a small bowl, whisk together the miso and water. This thins miso and makes it easier to distribute into the sauce. To the pot, add the thinned miso, rice vinegar, soy sauce, and optional chili garlic sauce. Stir to combine.
Add the drained butter beans and broth. Bring to a rapid simmer over medium-high heat, then reduce to a very gentle simmer over low heat. Simmer, uncovered, for at least 10 minutes. If simmering longer, replenish the liquid with water or broth, as needed.
Serve butter beans garnished with the green parts of the green onions, cilantro, and black pepper. Serve over rice with miso roasted cabbage to make a meal.

Butter beans: Butter beans are also known as lima beans or large butter beans. Avoid seasoned butter beans, which usually include pork and additional seasonings. If unable to find canned butter beans, cook 8 ounces dry butter beans to yield the amount needed for the recipe or use two cans of cannellini beans. At Kroger I found unseasoned butter beans in the International aisle.
This recipe is from my cookbook Vegetarian for Dinner. It's served with pan-fried cabbage in the cookbook, whereas in these photos I use my Miso Roasted Cabbage recipe.