Kimchi Butter Beans

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Kimchi Butter Beans

* Serves 2 * 

Ingredients - Beans

2 tbsp - grapeseed oil

1/2 cup - chopped white onions

2 tbsp - minced garlic

1 tsp - minced ginger

1/2 cup - chopped kimchi

1 tbsp - vegan butter

2 tbsp - soy sauce

1 - 14 oz can - butter beans

1/2 cup - vegetable stock

1 tbsp - miso paste

1 tbsp - nutritional yeast

1 cup - canned coconut milk

1 tbsp - soy sauce

2 tbsp - lime juice

3 tbsp - chopped cilantro

Garnish

chopped cilantro

kimchi

green onions

Instructions

Step 1 - Making the beans

Start by warming a sauce pan or pot to medium to high heat along with some grapeseed oil. Sauté the onions till golden brown and then add in the garlic and ginger. Saute for a min or until golden brown and then add in the chopped kimchi. Sauté the kimchi and toss everything together well till all is nicely combined. This is when I like to add in a tbsp of vegan butter to mingle everything together and drizzle about 2 tbsp of soy sauce to caramelize everything together nicely.

Step 2 - Add in the beans

After stirring everything in the soy sauce this is when I add in the butter beans and stir them in with the kimchi, onions, garlic and ginger mixture. Pour in the vegetable stock and stir everything well and then stir in the nutritional yeast and coconut milk. Let this cook on medium low for at least 20 minutes or until nicely thickened.

Step 3 - Garnish & Plate

To garnish, season with 1 tbsp of soy sauce, 2 tbsp lime juice and finish off with about 3 tbsp of chopped cilantro.

Serve with or on top of white or basmati rice and enjoy with more kimchi on top, green onions and cilantro.