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Miso and Mustard Beans on Toast
Serves 4
These “fancy” beans on toast provide a quick and easy dinner that comes together in minutes, all in one pan. Toast your favourite crusty loaf, pile it high with this moreish mixture, and you’re all set with a nourishing and tasty dinner or lunch. A base of leeks, shallot, and garlic is heightened with the zingy flavour of miso and mustard before adding beans and kale and a bit of vegetable stock.
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) finely chopped leeks (see tip)
- 2 Tbsp (30 mL) finely chopped shallot
- 2 garlic cloves, peeled and minced or crushed
- 2 Tbsp (30 mL) white miso paste
- 1 tsp (15 mL) Dijon mustard
- 1 cup (250 mL) vegetable stock, divided
- 14 oz (398 mL) can of butter beans
- 2 cups (500 mL) finely chopped curly kale
- 4 slices whole wheat sourdough toast
Directions
01
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 (125 mL) 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.
