Green Miso Beans

Ingrédients

Ingredients:

2 large handfuls cavolo nero or kale, stems removed

2 large leeks, chopped finely into half moons

3 tins butterbeans

6 cloves garlic

2 tbsp olive oil

Big pinch of salt for caramelising the leeks

Around 1/2 cup of soaked cashew nuts

2 tbsp nooch

2 tbsp white miso paste

A little water to loosen the green sauce blending

1 Lemon

1tsp coriander

1tsp cumin

Fresh cracked black pepper

Directions:

Instructions

METHOD:

De-stem the cavolo nero, blanch (pop them in boiling water for 2 mins, then cold ice water for 1 min) then add to a blender with the soaked cashews, nooch, 1tbsp olive oil, miso, 2 of the minced garlic cloves and the juice of one lemon. Blend until smooth.

Caramelize the leeks in a medium heat with a big pinch of salt for 10 mins until they're becoming brown and tasting sweet. Add the rest of the minced garlic and the spices (cumin, coriander) saute for 3/4 mins, then

Add the butterbeans with their juices. stir through the green mixture and bubble for 2 mins, then take off the heat, sprinkle with freshly ground black pepper and serve with the tahini yogurt and some bread toast.

Notes

Notes:

To serve: tahini yogurt (1tbsp tahini mixed with 2 tbsp yoghurt and juice of half a lemon, water to loosen if needed) fresh coriander, black pepper, drizzle of olive oil, chilli flakes, bread/toast