Introduction

Hey friend! Grab a cozy mug of something warm and settle in. There are some days, am I right? Days when you need comfort food, fast. You don’t want a fuss, you just want something that feels like a warm hug in a bowl. Well, let me tell you, this Creamy Miso and Coconut Butter Beans recipe is EXACTLY that. It’s the kind of dish that sneaks into your regular rotation and stays there because it’s incredibly easy, packed with flavor, and just feels good. We’re talking creamy, savory, slightly sweet, and totally satisfying. Forget complicated dinners – this is your new go-to for a little kitchen magic with minimal effort. Trust me, your taste buds (and your busy schedule) will thank you!

Why You’ll Love This Recipe

Fast: Seriously quick – perfect for weeknights!
Easy: Simple ingredients, straightforward steps.
Giftable: Okay, maybe not giftable raw, but make a batch for a friend who needs a little comfort!
Crowd-pleasing: Even folks who think they don’t like beans are won over by this creamy goodness.

Ingredients

Here’s what you’ll need to whip up this deliciousness. Most of these might already be hanging out in your pantry or fridge!

3 cups packed baby spinach: Builds those healthy greens right in! It wilts down beautifully.
2 cans butter beans: The stars of the show! Creamy, tender, and they soak up all that wonderful flavor. Just give them a good rinse and drain.
2 cloves garlic: For that essential savory depth.
2 shallots: Milder and sweeter than onions, they add a lovely aromatic base.
1/2 cup whole cream or coconut cream: This is where the magic creaminess comes from! Use whole cream for a richer dish, or coconut cream (the thick stuff from the top of a can of full-fat coconut milk) to keep it dairy-free and add a subtle tropical hint.
1 1/2 cups vegetable stock: Our flavor carrier and base.
2 tbsp lemon juice: A little brightness is key! It cuts through the richness and livens everything up. Freshly squeezed is always best if you can!
1 tbsp white miso paste: This is our secret weapon for incredible umami flavor. White (or Shiro) miso is mild and slightly sweet, perfect for creamy dishes like this.
1/2 tsp ground black pepper: Freshly ground if possible!
1/2 tsp sea salt: Adjust to your taste, especially after adding the miso which is salty.
1 tbsp olive oil: For sautéing our aromatics.
1 tablespoon chopped fresh dill (optional): Adds a lovely, fresh finish. Don’t skip it if you have it!

How to Make It

Alright, let’s get cooking! This comes together in mere minutes.

First things first, let’s get your shallots and garlic ready. Give the shallots a fine chop and mince that garlic. Rinse and drain your butter beans too.
Heat that tablespoon of olive oil in a medium pot or large saucepan over medium heat. Add the chopped shallots and cook, stirring occasionally, until they’re softened and translucent, about 3-5 minutes. Don’t let them brown too much.
Toss in the minced garlic and cook for another minute until fragrant. Ahh, your kitchen is starting to smell amazing already!
Pour in the rinsed butter beans and vegetable stock. Add the sea salt and black pepper. Give it a good stir, bring the mixture to a gentle simmer, and let it bubble away for about 5-7 minutes. This helps the beans absorb some of that savory stock flavor.
While it’s simmering, grab a small bowl and whisk together the white miso paste with a couple of tablespoons of the warm stock from the pot. This helps the miso dissolve smoothly and prevents clumps.
Reduce the heat to low. Stir the dissolved miso paste into the pot. Then, pour in the whole cream (or coconut cream) and the lemon juice. Stir gently until everything is combined and the sauce is looking lovely and creamy. Don’t let it come back to a hard boil once the cream is in.
Now, add the packed baby spinach. Push it down into the liquid if needed. It might look like a lot, but it wilts super fast! Stir gently until all the spinach has wilted into the creamy beans, which should only take a minute or two.
Taste the beans and adjust the seasoning if needed. You might want a little more salt, pepper, or even a tiny splash more lemon juice to make it perfect for your palate.
Serve hot! If you have fresh dill, sprinkle it over the top before serving. It adds such a nice pop of freshness.

Substitutions & Additions

Want to mix things up? This recipe is super flexible!

Beans: No butter beans? You can totally use other large white beans like Great Northern or Cannellini beans.
Greens: Kale or Swiss chard would work great instead of spinach, just give them a little longer to wilt down.
Make it Heartier: Stir in some cooked chicken, crumbled Italian sausage, or seared tofu for added protein.
Veggies: Sauté some sliced mushrooms, bell peppers, or zucchini along with the shallots.
A Little Heat: Add a pinch of red pepper flakes when you add the garlic for a touch of warmth.
Toppings: Get fancy with toasted breadcrumbs, nutritional yeast for a cheesy flavor, or toasted seeds for crunch!

Tips for Success

Just a couple of pointers to make sure your beans turn out perfectly creamy every time:

Rinse Your Beans: Always rinse canned beans to get rid of that starchy liquid – it helps with texture and sodium levels.
Dissolve the Miso: Don’t just plop the miso paste straight into the pot. Taking that extra minute to dissolve it in a little warm liquid ensures it distributes evenly and you don’t end up with pockets of paste.
Low and Slow with Cream: Once the cream and miso are in, keep the heat low. High heat can sometimes cause dairy cream sauces to curdle or coconut cream sauces to separate. Gentle simmering is key!
Taste and Adjust: This is the most important tip! Miso can vary in saltiness, and everyone’s taste is different. Give it a taste at the end and add more salt, pepper, or lemon juice until it sings!

How to Store It

If you happen to have leftovers (a rare occurrence in my house!), here’s how to keep them fresh.

Let the beans cool completely before transferring them to an airtight container. They’ll keep beautifully in the refrigerator for 3-4 days. When you’re ready to reheat, do it gently on the stovetop over low heat. You might need to add a splash of water or extra vegetable stock to loosen it up and bring back that creamy texture.

FAQs

Got questions? I’ve got (brief) answers!

Q: Is this recipe vegan?
A: Yes, absolutely, IF you use coconut cream instead of whole cream! The miso paste is vegan-friendly.

Q: What kind of miso should I use?
A: White (or “Shiro”) miso is recommended for its mild, slightly sweet flavor that works well in creamy dishes. Red or brown miso would be too strong.

Q: Can I use dried butter beans?
A: You could, but they require soaking and cooking for a long time before you even start this recipe. Canned beans make this dish truly speedy and easy!

Q: Can I freeze this?
A: You can, but with a caveat. Cream sauces can sometimes separate when frozen and thawed, and butter beans can get a bit softer. It’s best enjoyed fresh or refrigerated.

Creamy Dreamy Miso & Coconut Butter Beans

An incredibly easy, quick, and comforting dish featuring creamy butter beans in a savory, slightly sweet sauce flavored with miso and coconut cream. Perfect for busy weeknights and a warm hug in a bowl.

Print Recipe Pin Recipe

Cook Time 15

Equipment

Medium pot
Large saucepan alternative
Small bowl
Whisk for dissolving miso

Ingredients

Hauptzutaten

3 cups packed baby spinach
2 cans butter beans rinsed and drained
2 cloves garlic minced
2 shallots finely chopped
0.5 cup whole cream or coconut cream use coconut cream for dairy-free/vegan
1.5 cups vegetable stock
2 tbsp lemon juice freshly squeezed is best
1 tbsp white miso paste or Shiro miso
0.5 tsp ground black pepper freshly ground if possible
0.5 tsp sea salt adjust to taste
1 tbsp olive oil
1 tbsp chopped fresh dill optional, for serving

Instructions

First things first, let's get your shallots and garlic ready. Give the shallots a fine chop and mince that garlic. Rinse and drain your butter beans too.
Heat that tablespoon of olive oil in a medium pot or large saucepan over medium heat. Add the chopped shallots and cook, stirring occasionally, until they're softened and translucent, about 3-5 minutes. Don't let them brown too much.
Toss in the minced garlic and cook for another minute until fragrant.
Pour in the rinsed butter beans and vegetable stock. Add the sea salt and black pepper. Give it a good stir, bring the mixture to a gentle simmer, and let it bubble away for about 5-7 minutes. This helps the beans absorb some of that savory stock flavor.
While it's simmering, grab a small bowl and whisk together the white miso paste with a couple of tablespoons of the warm stock from the pot. This helps the miso dissolve smoothly and prevents clumps.
Reduce the heat to low. Stir the dissolved miso paste into the pot. Then, pour in the whole cream (or coconut cream) and the lemon juice. Stir gently until everything is combined and the sauce is looking lovely and creamy. Don't let it come back to a hard boil once the cream is in.
Now, add the packed baby spinach. Push it down into the liquid if needed. It might look like a lot, but it wilts super fast! Stir gently until all the spinach has wilted into the creamy beans, which should only take a minute or two.
Taste the beans and adjust the seasoning if needed. You might want a little more salt, pepper, or even a tiny splash more lemon juice to make it perfect for your palate.
Serve hot! If you have fresh dill, sprinkle it over the top before serving. It adds such a nice pop of freshness.

Notes

Substitutions & Additions: Other large white beans (Great Northern, Cannellini) can substitute butter beans. Kale or Swiss chard can substitute spinach (may need longer to wilt). For heartiness, add cooked chicken, crumbled Italian sausage, or seared tofu. Sauté mushrooms, bell peppers, or zucchini with shallots. Add a pinch of red pepper flakes for heat. Toppings like toasted breadcrumbs, nutritional yeast, or toasted seeds add crunch.
Tips for Success: Always rinse canned beans. Dissolve miso paste in warm liquid before adding to the pot. Keep heat low after adding cream/miso to prevent separation/curdling. Always taste and adjust seasoning at the end.
How to Store It: Cool completely before transferring to an airtight container. Keeps in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed to restore creaminess. Freezing is not recommended as texture and creaminess can be compromised.