Miso Mustard Bean Bake
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
Ingredients
For the Breadcrumb Topping
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>200g sourdough bread<item-todo-done><item-todo-done>10g nutritional yeast<item-todo-done><item-todo-done>10g fresh thyme<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Miso Mustard Butter Bean Bake
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>3 large leeks<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>3 400g tins of butter beans<item-todo-done><item-todo-done>4 tbsp Dijon mustard<item-todo-done><item-todo-done>2 tbsp miso paste<item-todo-done><item-todo-done>10g nutritional yeast<item-todo-done><item-todo-done>300ml plant-based milk<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Before you start
Food processor | Oven proof skillet / deep frying pan
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
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
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)
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