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Miso and Mustard Beans on Toast

Servings 4

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 2 cups finely chopped leeks see tip
  • 2 Tbsp finely chopped shallot
  • 2 garlic cloves peeled and minced or crushed
  • 2 Tbsp white miso paste
  • 1 tsp Dijon mustard
  • 1 cup vegetable stock divided
  • 14 oz can of butter beans
  • 2 cups finely chopped curly kale
  • 4 slices whole wheat sourdough toast

Instructions

  • In large saucepan on medium heat, sauté leeks and shallot in olive oil for 2 to 3 minutes. Add garlic and sauté for a few minutes more, until mixture is soft. Add miso, mustard, and 1/2 cup stock and stir to combine. Add beans and simmer for 3 minutes, until beans are warmed. Add kale and remaining stock and cook for a further 3 to 5 minutes, until kale is tender. To serve, place toasted sourdough on plates and pile high with bean mixture.