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Miso Mustard Bean Bake

  • Simple
  • 0:35 m
  • 11 ingredients

Creamy, crunchy, and bursting with flavour—this miso mustard butterbean bake is comfort food at its finest. Think rich, umami goodness from the miso, with a hint of heat from the mustard that brings everything to life. Topped with golden, crispy breadcrumbs that add the perfect crunch and you’ve got yourself a dish that’s pure autumnal cosiness!

Serves: 4

Ingredients

For the Breadcrumb Topping

  • 3 tbsp olive oil
  • 200g sourdough bread
  • 10g nutritional yeast
  • 10g fresh thyme
  • salt and pepper to taste

For the Miso Mustard Butter Bean Bake

  • 4 tbsp olive oil
  • 3 large leeks
  • 4 cloves of garlic
  • 1 lemon
  • 3 400g tins of butter beans
  • 4 tbsp Dijon mustard
  • 2 tbsp miso paste
  • 10g nutritional yeast
  • 300ml plant-based milk
  • salt and pepper to taste

Before you start

Food processor | Oven proof skillet / deep frying pan

Step 1

Prepare the breadcrumbs

  • Pick the thyme leaves off the woody stalks
  • Rip the bread into the food processor and blitz into coarse crumbs
  • Warm the olive oil in the pan over a medium high heat
  • Add the breadcrumbs to the pan and stir for 2 minutes
  • Sprinkle the nutritional yeast, thyme leaves and a good pinch of salt and pepper over the breadcrumbs and continue to cook until the breadcrumbs are a nice golden brown
  • Transfer the breadcrumbs to a bowl and wipe the pan clean

Ingredients

  • 3 tbsp olive oil
  • 200g sourdough bread
  • 10g nutritional yeast
  • 10g fresh thyme
  • salt and pepper to taste

Step 2

Prepare the Miso Mustard Butter Bean Bake ingredients

  • Trim the leek and cut into ½ cm thick rounds
  • Peel and grate the garlic
  • Zest the lemon
  • Open the beans and drain approx ⅔’s of the liquid out of each can

Ingredients

  • 3 large leeks
  • 4 cloves of garlic
  • 1 lemon
  • 3 400g tins of butter beans

Step 3

Cook the beans

  • Warm the olive oil in the pan over medium heat
  • Add the leeks to the pan and fry for 6-7 minutes, stirring occasionally until soft and golden
  • Add the garlic and lemon zest and stir for 2 minutes
  • Pour the beans and the liquid into the pan, fold to coat and simmer for 1 minute
  • Add the miso, mustard, nutritional yeast and lemon juice to the pan and stir to combine
  • Pour the plant based milk into the pan, fold to coat, and leave to simmer for 5-6 minutes, stirring occasionally
  • Taste and season to perfection with salt and pepper (we recommend going heavy on the pepper)

Ingredients

  • 4 tbsp olive oil
  • 4 tbsp Dijon mustard
  • 2 tbsp miso paste
  • 10g nutritional yeast
  • 300ml plant-based milk
  • salt and pepper to taste

Step 4

Finish and serve

  • Take the pan off the heat and sprinkle over the breadcrumbs
  • Put the pan in the oven and grill until golden brown and crispy (approx 4 minutes)
  • Take the pan out of the oven and serve immediately