Butter Beans with Caramelised Onions, Kale and Preserved Lemon
The comfort food recipe of your dreams. An easy, ultra tasty way to get lots of plant-based goodness in to your diet.
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Servings: 4 as a side dish
Equipment
- skillet or fry pan
- chopping board and knives
- measuring cups and spoons
- wooden spoon
- mug or small mixing bowl
Ingredients
- 1 can organic butter beans
- 2 medium red onions peeled and sliced in to rounds
- 2 tablespoons olive oil divided
- 1 cup boiled water
- 6 teaspoons gluten free white miso paste
- 8 large garlic cloves minced
- 6 teaspoons finely chopped preserved lemon including the rind/skin
- ¼ teaspoon cooking salt more if needed
- 280 grams kale roughly chopped
Instructions
- Prepare the ingredients as listed. Heat the skillet/frypan over medium heat.
- Drain and rinse the beans. Heat 2 teaspoons of oil in a frypan/skillet over medium heat. Add the beans and cook for five minutes until golden brown. Remove and set aside.
- Peel and slice the onion into rounds. Add 3 teaspoons of oil to the frypan/skillet and slowly cook for 5 minutes, stirring occasionally, until lightly browned. Turn up the heat and add half of the boiled water.
- Allow the water to evaporate, add two pinches of the salt just before it completely evaporates. Turn the heat down to medium-low and cook the onions, stirring every minute or so, for a further 20 minutes or so until caramelised. Remove from the pan and set aside.
- Add the miso paste to the remaining boiled water and stir well until dissolved. Set aside. Mince the garlic and chop the preserved lemons.
- Add a teaspoon of oil to the pan and then add the garlic to the oil. Add the kale, then the miso mixture and the preserved lemon. Stir everything well, allow the liquid to evaporate and then add back in the onions and beans, along with the remaining salt. Stir gently to avoid crushing the beans. Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.
Notes
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