This one pot wonder is packed with 20 g of protein and it’s absolutely delicious. Tost your creamy beans with toasted bread or boiled potatoes or even vegetables for larger meal. You will love it I bet you.
Serve 2
Olive oil
3 challots or 1 onion peeled+ sliced
250 g beans (butter )
250 coconut milk full fat
1 tbsp miso paste brown
Pepper
50 g baby spinach
1/2 lemon , juice only
Dill freshly chopped + cilantro
Toasted bread , Greek goat yogurt (optional)
Instructions
Drizzle a splash of olive oil in a large pan. Add onion and cook until translucent. Add the butter beans and cook until liquid evaporates (turn heat high, 7-10 min). When done – add coconut milk and miso paste . Gently blend all together . Look for slightly thickened texture. Than stir in peer and spinach, cook for a minute.
Sause should turn out creamy.
Chop most of the dill, add to the pan along with lemon juice. Give everything a good stir. Serve in a pan topped with Greek goat yogurt (optional) and freshly chopped cilantro