Creamy Miso Butter Beans Recipe (Easy Vegan Dinner!).

Imagine, if you will, that a bowl of miso soup got together with a bowl of bean stew and say, things got a little bit hot and steamy, and they made a baby! Well, today I present to you their delicious lovechild, a creamy miso butter beans, and oh my god, it is so good you guys! It's so unusual and unexpected, but trust me, you just have to try it to know how delicious it is. It's a great 30 minute meal, it's savory, it's hearty, it's creamy, it's got tons of whole plant foods, it is just mmm, and it comes together in one pot. So, if you love healthy, usually high-protein, plant-based recipes, you should definitely hit that subscribe button below, join the Steamy Vegan fam, and let's get into it. Righto, so this recipe is a cool two-parter. We've got a creamy sauce that we're gonna use, using silken tofu, and then we've got our beans mixture. They're both super flavorful and super easy to whip up. We're gonna tackle the sauce first because once it's made, everything's pretty much like boom, boom, boom, ready to go, and then you can just pour your sauce in when the time is right. Okay, so I've just got my little bullet blender cup thing that I'm gonna use my immersion blender in, so we're gonna need to add a half a cup of vegetable broth, about 200 grams of some silken tofu, this is like the really soft kind, like the softest you can get, which is about roughly two-thirds of a cup. This is gonna add like the creaminess factor to our sauce. I've got two tablespoons of miso paste, white miso, I'm only gonna use one of them in the sauce, we'll save the other tablespoon for the beans. We're gonna add one tablespoon of some soy sauce, you can use tamari if you're gluten-free. We've got a tablespoon of some rice vinegar for a little bit of tang and acidity. One teaspoon of some roasted sesame, sesame, sesame oil, sesame oil for roasty, toasty, nutty goodness. Half a teaspoon of some maple syrup, just to kind of round out the savory saltiness, and half a teaspoon of some garlic powder. And now, we are going to blend the ever-loving goodness out of it, just until it's nice and smooth. Mmm, just look at that, it's so creamy. Y'all, this could be like an everything savory miso sauce. You could put it in a stew, you could just use this as a literal sauce for like anything. It's just, oh god. I've had my moment to just relish in the goodness of this sauce. We're gonna prep all of our bean ingredients, cool? So we only have a little bit of veggie prep to do. We're going heavy on the savory umami vibe today, so we've got some mushrooms. These are just loaded with umami goodness. So I've got about half a pound, eight ounces, we're just going to halve and then slice them again. We've got a small onion, we're gonna dice it. We've got three honky cloves of garlic, mince them. And then for an extra funky, fresh punch of flavor, well, let's not drop it. We're gonna finely mince up about a tablespoon of some fresh ginger. And lastly, you just need to rinse two cans of butter beans, which equates to roughly four cups. I particularly love butter beans just because they have the best hearty texture. I love, love, love them in these creamy dishes. Case in point, my creamy Mediterranean beans that you should definitely check out right up here. But you could totally swap these for white kidney beans. Heck, I even reckon that you could make this recipe with tofu and it would be dynamite. Okay, so I've just got a little stock pot heating up with a little bit of oil. What we're gonna do first is throw in our onions and the mushrooms. And we just want to cook these down for about seven to ten minutes. We really want the mushrooms to soften and brown. We want the onions to get a little bit browned. And pretty much just saute the ever-loving goodness out of them. It's definitely important to not skip the sauteing step because mushrooms hold onto a ton of water. And if you don't cook them down first, you're just gonna have like a really soupy, liquidy bean dish, which we don't really want. We're going for like thick and creamy. Plus, sauteing the mushrooms with the onion will really build so much good, savory umami flavor, which we like. Hey, hey, it's me! New do, new day, new dimension. And I'm just popping in here because I have some really, really, really awesome news to share with you guys, okay? Like probably the biggest news I have ever shared before on this channel, okay? So here we go. If you've ever wanted to meet me, hang out with me, do some fun foodie adventure-type things together, you can because I'm partnering with Trova Trip, you guys, to go on my first ever vegan foodie trip somewhere around the world. I can't even believe those words that I've just left my mouth. This is so insane and so fun, you guys, and I really want you to come on a trip with me. We can go anywhere in the world. We can plan this trip together. I just want to know a few things. Like one, do you actually want to come travel with me? I hope you do because I feel like we would have a lot of fun together. Two, where do you want to go? When do you want to go? What's your budget? What kind of stuff do you want to do? I have a quick little two-minute survey that's just in the video description below that you can click on, and you can answer all those questions for me. It only takes literally under two minutes to do, and it will really help me plan this trip because I want to go where you guys want to go. I have an open mind, and I just want to go do some fun foodie adventure-type travel with you guys. I feel like it would be so incredible just to get to know you guys, make some new friends, experience so much amazing culture, new foods, cooking classes, enjoying the sights. There's so much we could do, and I think it would be really fun. Take the survey below. Even if you don't think you can go on a trip with me right now, I'd still love to know where somewhere in the future you'd want to go. So thank you so much for clicking the link. I love you guys, and let's go traveling somewhere. And yes, this is the kind of energy I'll be bringing with me on our trip somewhere. You're welcome. Oh, heck yeah. Look at this color we've got. We're like nine minutes in, and things are looking very bronzed and brown and beautiful. So now let's add in the rest of our aromatics, the minced garlic and ginger. Lower the heat a little bit so it doesn't scorch, and we're just going to stir it in really well. We're going to let those cook for about a minute, just until they start to get nice and fragrant. And then next, we'll add in our butter beans, our remaining one cup of veggie broth, our remaining one tablespoon of soy sauce, our remaining one teaspoon of sesame oil, toasted sesame oil that is, and our last tablespoon of miso paste. I just whisked this up in water just so it would blend a little bit better. Now just give it all a nice little mixy mixy, tender caress, slap a lid on it, and then once we've brought it up to a nice little rapid simmer, you can uncover it again, and we're just going to let it continue to simmer for like five, seven minutes, just until the broth has slightly reduced a little bit, and you know, that flavor has really started to absorb into the butter beans. Just for giggles, we're going to add in about a half cup of some green beans. These were frozen, and now they're mostly thawed. You could also use edamame, that would be super yummy. We've got all of our delicious creamy sauce, and why not just for fun, add in a little handful of spinach with some extra greens. We're just going to let her live her life for a final three to five minutes, just to thicken up a little more, get creamier, let the spinach wilt, let the flavors co-mingle, co-habitate, coalesce, cooperate. I'm running out of words. If you let it rest for like ten minutes, it thickens up and creamifies even more, and you've got just this ultimately savory umami bomb creamy bean dish, and I suggest you serve it over rice, or some noodles, you could even do like mashed potatoes if you want, I haven't tried that yet, but rice, I know is good. Like there is no other way to describe it other than like if miso soup got creamy, like oh, it's so, so good. Miso in love with these beans. If you're looking for another delicious bowl of beige goodness, check out my vegan beef stroganoff that I just posted right here. Thank you so much for being here, I love you, thanks for subscribing, hitting that notification bell, and liking this video, and I will be sure to see you in another video very, very soon. Ta-ta! Signing off from tonight's episode of This is Nice with Rice.