Go Back

Creamy Miso And Coconut Butter Beans

Creamy miso and coconut butter beans simmer in a silky ivory sauce that clings to plump butter beans. This one-pan method uses coconut milk, white miso paste, garlic, and ginger for savory-sweet umami in 10–15 minutes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Creamy miso coconut bean sauce
  • 2 can (15 oz) butter beans drained and rinsed
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp white miso paste
  • 2 clove garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 0.25 green onion sliced, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sauté aromatics
  1. Heat 1 tbsp olive oil in a skillet over medium heat, then sauté the minced garlic and grated ginger until fragrant, about 2 minutes, stirring so they don’t brown.
  2. Whisk the coconut milk with the white miso paste and soy sauce until smooth, using a steady whisk so no miso lumps remain.
Simmer and thicken
  1. Pour the coconut miso mixture into the skillet and add the drained and rinsed butter beans, stirring until the beans are evenly coated.
  2. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the beans are warmed through, then turn off the heat.
Serve
  1. Top with sliced green onion before serving for a fresh, bright finish.

Notes

Pro tip: whisk the miso into a small amount of warm coconut milk first to dissolve it smoothly before adding the rest. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop, adding a splash of water if the sauce tightens. Freezing is not recommended because coconut milk can change texture when thawed. Dietary swap: use tamari (gluten-free soy sauce) to keep the dish gluten-free.