Creamy Miso White Beans with Garlicky Greens

18 Sept

Written By Karina Arora

Preparation time: 20-30 minutes | Serves: 2-4 people

Creamy, bitter, mellow cavolo nero and a toasted, crunchy crumb to top it all off - doesn’t that sound delicious?

The flavours of this white bean recipe essentially came together because I had an almost empty jar of miso paste and tahini that I had to finish, and when in doubt, I like to throw things into a blender. This time, I decided to cook the miso tahini mixture down with the beans. I was pleasantly surprised with how the texture transformed and became rich and delightfully creamy as it reduced.

Topped with garlic-heavy cavolo nero, plenty of pepper and a dash of chilli oil - it's the perfect mid-week dinner you'll be whipping up all the time.

How to make my Miso Tahini Beans -

Don’t be alarmed by the number of steps in this vegan recipe - it’s deceptively simple.

The creamy sauce for the beans is simply blended miso and tahini, and chopping the fennel and garlic plus trimming the cavolo nero is the only prep required for this healthy recipe. A dash of cracked pepper on top lends an almost cacio e pepe like flavour to this recipe - be sure to use a good quality pepper (I use a local brand called Pep) as the flavour really comes through.

The annoying bit I will say is the number of pots and pans required. The beans cook separately from the greens, and the cavolo nero needs blanching in ice water, which means extra washing up. If you're organised, you can make the miso beans a few days ahead and just sauté the greens fresh before serving.

The finishing touch -

The almond crumb is completely optional but adds a wonderfully crunchy texture that pairs beautifully with the nutty tahini. There's a natural sweetness to the fennel, so I do like to serve it with a drizzle of chilli oil, however feel free to skip this step.

This recipe is vegan and so perfect for whipping up when you're looking for a slightly amped up recipe to take a mid-week dinner up a notch. It's healthy, delicious and also perfect for meal prep.

Check out the recipe notes for my swaps, tips and tricks.

Ingredients

Miso tahini beans -

1-2 tbsps. olive oil
1 tsp chilli flakes
1/2 bulb fennel, sliced (optional)
1 tbsp. white miso paste
1 tbsp. tahini
2 x cans white beans (I used butter beans)
1 tsp. cracked pepper (I use Pep)
Salt, according to taste

Greens -

Handful ice cubes
1/2 bunch cavolo nero/ kale trimmed
4-5 garlic cloves, sliced
1 tsp. olive oil
Salt, according to taste

Almond crumb (optional) -

2 tbsps. almond meal
1 tsp. smoked paprika
Pinch of flaky salt
Chilli oil, to serve (optional)

Method

For the beans -

Drain the beans, reserving 1/2 cup of liquid from the can.
Heat 1 tbsp olive oil in a deep pan. Add chilli flakes and sauté for 30 seconds until fragrant, then add the fennel. Cook for a few minutes until lightly golden.
Blend miso paste and tahini with the reserved bean liquid and 1 cup water until smooth.
Add beans to the pan and sauté for 2 minutes, then pour in the miso tahini mixture.
Cook for 20 minutes until the liquid reduces and becomes thick and creamy. Season generously with salt and pepper.

For the sautéed greens -

Prepare a bowl of ice water and set aside.
Bring a pot of salted water (enough to submerge the greens) to boil.
Blanch the cavolo nero for 2 minutes, then drain and plunge into ice water.
Heat olive oil in another pan and sauté garlic until golden.
Drain the greens well and add to the garlic pan. Sauté for 8-10 minutes until tender with a slight bite.

For the almond crumb -

Toast almond meal with salt and smoked paprika for 1-2 minutes. Transfer to a bowl.

To serve, place the beans in a bowl, top with the greens and sprinkle with the almond crumb and a drizzle of chilli oil.

RECIPE NOTES

Swaps, Serves & Storage

What beans can I use for this recipe?
You can use broad beans, butter/ lima beans or cannellini beans for this recipe.
What can I use instead of miso paste and tahini?
You can blend 1/2 cup of the beans with a tbsp. soy sauce as a swap for miso and tahini. Use about 2 cups of water to get the right consistency.
What can I use instead of cavolo nero or kale?
You can use spinach or chard leaves instead of the above greens (blanch for just 30 seconds).
What can I serve the beans with?
This is a pretty balanced recipe so you can eat just a big bowl for lunch or dinner. You can also serve it with bread, quinoa or add grilled chicken or a boiled/ poached egg for protein.
Do I have to use canned beans?
If canned beans aren’t easily available to you, use dry beans. Soak them overnight and boil for atleast 60-80 minutes until soft. Alternatively pressure cook for 3-4 whistles (45 minutes)
Can I make this recipe ahead of time? How long can I store it?
You can store the beans in the fridge for up to 5 days and the greens in a separate box for up to 3 days (reheat them in a pan before serving. The almond crumb can be stored in an air tight jar in a cool, dark place for up to a week.