A creamy one-pot meal packed with over 20g of protein, featuring butter beans, coconut milk, spinach, miso, and fresh herbs. Perfect for serving with toasted bread or boiled potatoes and veggies.
1: Drizzle a splash of olive oil in a large pan or pot on low-medium heat.
2: Add the onion and cook for 6-8 minutes until translucent.
3: Add the butter beans with all the juices from the tins and cook for 7-10 minutes until most liquid reduces.
4: Scoop coconut cream from the top of the coconut milk tins and add most of it to the pan, keeping some for later.
5: Stir in the miso paste and a pinch of pepper, cooking for a minute.
6: If the sauce is too thin, continue cooking until it thickens slightly.
7: Stir in the spinach and cook for another minute until wilted.
8: Chop most of the dill and add it to the pan with the lemon juice. Stir and taste, seasoning with salt and more pepper if necessary.
9: Remove from heat and top with remaining dill leaves, a splash of olive oil, black pepper, and remaining coconut cream.
10: Serve with toasted bread for dunking into the creamy beans.
