Miso Butter Beans

• 11 tsp olive oil
• 21 tbsp ginger paste
• 31 tbsp garlic paste
• 41 tsp dried chilli flakes
• 52 piece spring onions, thinly sliced, white and green parts separated
• 61 butter beans in salted water (about 570 g / 20 oz, keep the liquid)
• 71 tbsp low salt soy sauce
• 81 tsp fish sauce (optional)
• 91 tbsp white miso
• 103 tbsp reduced fat crème fraîche or thick Greek yoghurt
• 111/2 piece lime juice
• 122 handful spinach (optional)
• 13chilli oil
• 14black pepper
• 15toasted sourdough (optional)

1. 1

   Heat olive oil in a wide frying pan over medium high heat, then cook ginger paste, garlic paste, chilli flakes and the white parts of the spring onions for 1 minute until fragrant.

2. 2

   Add butter beans with all their liquid, then stir in soy sauce, fish sauce if using and miso until melted into the sauce.

3. 3

   Bubble for 4 to 5 minutes until creamy, adding a splash of water if too thick or bubbling another minute if too loose.

4. 4

   Turn heat low, stir through spinach for 30 to 60 seconds until wilted, then take off the heat and stir in crème fraîche or yoghurt, lime juice and black pepper.

5. 5

   Spoon into bowls, scatter over the green spring onions, drizzle with chilli oil and serve with toasted sourdough if using.

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