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Food

Miso and Mustard Beans on Toast

Serves 4

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Miso and Mustard Beans on Toast

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.

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.

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