Get in your daily fibre (and iron!) with these 25-minute one pot butter beans in a creamy miso mushroom sauce. This dish serves 2 hungry people or 2 less hungry people plus a serving of leftovers for lunch.
1: Dice a shallot, peel and mince garlic cloves, and chop mushrooms.
2: To a frying pan or pot on medium heat, add the olive oil and diced shallots and stir often, until translucent.
3: Add the minced garlic, then stir well. Add the chopped mushrooms, continuing to stir often.
4: Wash and chop kale and cilantro.
5: Drain and rinse two cans of butter beans. Set aside 2/3 cup of butter beans, which will be blended into the sauce.
6: Add cashews, 2/3 cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast, and water to a blender and blend until smooth and creamy.
7: Add kale, butter beans, half of the chopped cilantro (saving the other half to serve), and the miso sauce to the pan with the sautéed mushrooms.
8: Let simmer for a few minutes, stirring occasionally, until it thickens (adding a bit more water to loosen if it thickens too much).
9: Remove from heat, then serve with toasted bread, top with the remaining chopped cilantro and enjoy!
