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