My canonical The Beans recipe for the convenience of linking to people
Original recipe is here: https://www.wearesovegan.com/creamy-miso-coconut-butter-beans but the modified version in this post is betterrrr:
Ingredience:
olive oil
1 onion, peeled + sliced
1 can of cannellini beans*
1 can of chickpeas*
1 can of full-fat coconut milk
2 tbsp white miso paste
salt + pepper
100g (3.5oz) baby spinach
1 handful of fresh dill or parsley (I usually use parsley; The Beans are still delicious even with dried herbs, but use less)
1/2 lemon, juice only
some tasty fresh fuckin BREAD
*When I make a double batch (and I always make a double batch, you should too at least if you're cooking for a group) I do 3 cans cannellini beans and 1 can chickpeas-- I think this is the ideal ratio but it's not very practical to do in a single batch
Steps:
Drizzle a splash of olive oil in a large pan or pot on a low-medium heat. Next add the onion and cook for 6-8 minutes or until the onion turns translucent (you don’t want to brown the onion).
Add the beans - including all the juices from the tins - into the pan. Then turn the heat up and cook for 5-8 minutes or until some of the liquid has reduced. While you're waiting, here's some prep you can do in anticipation of later steps: A. Put the miso paste into a small bowl and ladle a bit of the hot liquid in. Stir it around to dissolve. (This saves you from intractable undissolved miso clumps in the final product later) B. Chop the herbs if you got herbs that need to be chopped
Pour in the coconut milk. (You can reserve a few dollops of the cream for topping later if you want to be fancy, but I never bother).
Stir in the miso paste (dissolve it first if you haven't already!) and a generous pinch of pepper, then cook for a minute. Go a bit longer if the broth seems too runny, but it's probably fine.
Stir in the spinach and cook for another minute until it has wilted.
Chop most of the dill/parsley if you didn't already (save a few leaves for topping later if you want to be fancy) then add the chopped dill into the pan along with the lemon juice.
Give everything a good stir, then taste the sauce and season with salt and more pepper, if necessary.
Remove the pan from the heat (and if you chose the Fancy Life, top with the remaining dill leaves, a splash of olive oil, freshly ground black pepper and dollops of the remaining coconut cream.)
Serve with toasted bread for dunking into the creamy beans oh my god do not neglect the bread dunking bread dunking is THE POINT.
Congratulations! You are now enjoying The Beans!
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Doubled version of this recipe under the cut for my own benefit, so I can glance at it without having to remember to double everything:
