A simple veggie dish featuring slow-roasted onions, buttery miso beans, and tender greens. Perfect for a comforting and nourishing meal with deep, savoury flavours.
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Serves
4
Drained Cooked Butter Beans
Onion
Garlic Clove
Miso Paste
Water
Vegetable Stock Cube
Cavolo Nero
Butter
Lime
Cooked Rice
Chilli Oil
Salt
Black Pepper
Serves
4
Drained Cooked Butter Beans
Onion
Garlic Clove
Miso Paste
Water
Vegetable Stock Cube
Cavolo Nero
Butter
Lime
Cooked Rice
Chilli Oil
Salt
Black Pepper
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Step 1.
Preheat the oven to 200°C fan.
Step 2.
Arrange the quartered onions, finely sliced garlic, and drained butter beans on a large baking tray.
TOP TIP: Make sure to add the mixture into an appropriate sized tray, if the tray is huge, and you don't have much in it, the liquid will evaporate quicker
Step 3.
In a bowl, whisk together the melted butter, miso paste, stock cube, and water until combined. Pour over the onions and beans. Cover the tray with foil.
Step 4.
Roast for 30 mins, then remove the foil and roast for another 30 mins until the onions are charred and tender. Remove the leaves from the stems of the cavolo nero and slice them up.
Step 5.
Stir in the cavolo nero and return to the oven for another 5 mins until wilted.
Step 6.
Reheat the rice, remove beans from the oven, and squeeze in the lime juice. Taste and adjust seasoning with salt and black pepper.
Step 7.
To serve, divide into bowls and drizzle with chilli oil.
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