Lemony Butter Beans with Caramelised Onion and Kale is the comfort food dish of your dreams. There's such a great balance of textures and flavours here in a conveniently easy vegan recipe. Using tinned butter beans and clever use of natural flavour enhancers means this will be in your recipe rotation in no time. These beans can be served either hot or at room temperature for your next potluck!
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When people assume that healthy eating is boring, I think it's just that they may not know how to use superstar natural flavour enhancers. Cooking from scratch requires a good collection of condiments to serve as flavour foundations. In this recipe, miso paste and lemons are a match made in heaven: savoury umami meets zesty citrus. These two ingredients are essential for my kitchen adventures and last a long time in the fridge.
This recipe comes together easily, using tinned butter beans so there's no fussing with dried beans. It works well either as a side or a main and can easily be doubled or tripled for a crowd.
There are not just 1 or 2, but a whopping 5 ingredients included to support your gut microbiome diversity. Once you know how, it's really easy to create meals to support your gut health.
Butter beans have a great nutrition profile with plant protein, fibre, and a wide range of vitamins and minerals.
What you'll love about this Butter Bean Recipe
- Easy to put together
- Very beneficial to your gut microbiome - with 5 separate ingredients to support diversity and high fibre
- Complementary textures from the crunchy kale to the creamy butter beans
- Balanced flavours - from the tart citrus to the umami miso
- Filling and comforting
- Inexpensive
Ingredients you'll need for this recipe
- Organic tinned butter beans (also called "lima beans")
- Red onions
- Olive oil
- Boiled water
- White miso paste (gluten-free)
- Garlic
- 1 large lemon, zest and juice
- Cooking salt
- Kale
Before we get to the recipe
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Looking for more comfort food meals?
I've got you covered...how about Refried Black Beans? Or, Miso Noodle Soup with Nori and Shiitake? Dairy Free/Vegan Palak Paneer is another popular recipe here on the site!
📋 Recipe
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Lemony Butter Beans with Caramelised Onion and Kale
Equipment
- skillet or fry pan
- chopping board and knives
- measuring cups and spoons
- wooden spoon
- mug or small mixing bowl
- microplane or box grater
Ingredients
- 1 can organic butter beans
- 2 medium red onions peeled and sliced in to rounds
- 2 tablespoons olive oil divided, more if needed
- 1 cup boiled water
- 6 teaspoons gluten free white miso paste
- 8 large garlic cloves minced or finely grated
- 1 large lemon finely zested and juiced
- ¼ teaspoon cooking salt more if needed
- 280 grams kale roughly chopped, leaves only
Instructions
- Prepare the ingredients as listed. Heat the skillet/frypan over medium heat.
- Drain and rinse the beans. Heat 2 teaspoons of oil in a frypan/skillet over medium heat. Add the beans and cook - while occasionally stirring gently - for five minutes until golden brown. Remove and set aside.
- Peel and slice the onion into rounds. Add 3 teaspoons of oil to the frypan/skillet over medium heat, add the onions and slowly cook for 5 minutes without stirring, until lightly browned. Turn up the heat and add half of the boiled water.
- Add the salt just before it completely evaporates. Turn the heat down to medium-low and cook the onions, stirring every minute or so, for a further 20 minutes or so until caramelised. Remove from the pan and set aside.
- Add the miso paste to a small bowl and slowly mix in the remaining boiled water and the lemon juice. Stir well until dissolved. Set aside.
- Add a teaspoon of oil to the pan and then add the garlic to the oil. Add the kale, then the miso mixture and the lemon zest. Stir everything well, allow the liquid to evaporate and then add back in the onions and beans. Stir gently to avoid crushing the beans. Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.
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