Equipment
Ingredients
Miso-Butter Sauce
- 25 g white miso paste, room temperature
- 60 ml water, warm
- 30 g unsalted butter
- 3 garlic, minced
Beans and Greens
- 480 g canned cannellini beans, drained and rinsed
- 100 g red radishes, thinly sliced
- 50 g arugula, washed and dried
- 30 g pea shoots, roughly chopped if pieces are long
- 1 lemon, zested and juiced
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 693 kcal
- Protein
- 48 g
- Carbohydrates
- 132 g
- Fat
- 15 g
- Fiber
- 32 g
- Sugar
- 5 g
- Sodium
- 1577 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 32 mg
- Potassium
- 2394 mg
- Calcium
- 421 mg
- Iron
- 14.9 mg
- Magnesium
- 330 mg
- Phosphorus
- 603 mg
- Zinc
- 7.3 mg
- Vitamin A
- 171 mcg
- Vitamin C
- 28 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.4 mg
- Folate
- 41 mcg
- Water
- 120 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the warm water and white miso paste. Whisk vigorously until the miso is completely dissolved and the liquid is smooth. Set aside.
Place a large skillet over medium heat, reaching approximately 160 C or 320 F. Add the unsalted butter and allow it to melt completely. Add the minced garlic and saute for 1 minute until fragrant, being careful not to let the garlic brown.
Add the drained cannellini beans to the skillet and gently toss to coat them in the garlic butter. Pour in the reserved miso liquid. Reduce the heat to medium-low, around 120 C or 250 F, and simmer for 4 to 5 minutes. Stir occasionally to ensure the beans do not stick.
Remove the skillet completely from the heat source. Instantly scatter the lemon zest, lemon juice, sliced radishes, arugula, and pea shoots over the hot beans. Gently fold the mixture for 1 to 2 minutes until the residual heat begins to wilt the greens. Season generously with freshly ground black pepper.
Let the dish rest undisturbed in the warm pan for 4 minutes. This allows the lemon juice to mingle with the miso butter and fully dress the greens. Divide the mixture evenly between two shallow bowls and serve immediately.
Chef's Notes
- White miso, also known as shiro miso, is sweet, mild, and relatively low in salt compared to darker varieties. It provides the crucial savory backbone here without overpowering the delicate greens. Do not substitute with red or hatcho miso, as their pungent fermentation notes will overwhelm the dish.
- Rinsing canned beans thoroughly removes the excess starch from the canning liquid, which can otherwise make your pan sauce gummy rather than silky. Ensure they are well drained before introducing them to the hot butter.
- Adding the fresh greens strictly off the heat ensures they retain a textural bite and their bright peppery notes. If cooked over an active flame, delicate greens like arugula and pea shoots can quickly turn bitter and unpleasantly mushy.
- Because miso paste is inherently salty and brings immense umami, this recipe generally does not require any additional salt. Always taste your final dish just before serving to decide if extra sodium is necessary for your palate.
Storage
Refrigerator: 2 days — Store in an airtight container. The arugula and pea shoots will wilt significantly and lose their vibrant color upon reheating, but the flavor remains excellent.
Troubleshooting
The miso butter sauce separates and appears oily rather than creamy.
Cause: The pan heat was too high during the simmering stage, causing the butter emulsion to break.
Fix: Remove the skillet from the heat immediately and whisk in 15ml of cold water to force the sauce to re-emulsify.
Prevention: Keep the stovetop heat at a gentle medium-low while simmering the beans, and avoid boiling the mixture vigorously.
Cultural Context
This dish represents a modern fusion approach to weeknight cooking, marrying the rustic Mediterranean tradition of garlic-sauteed white beans with foundational Japanese pantry staples. The addition of miso transforms a simple butter sauce into a deep, umami-rich glaze that perfectly coats the starchy legumes. The contrasting peppery punch of arugula and crisp radish elevates it from a humble side dish into a vibrant, satisfying main course.
