One Pan, 15 Minute White Bean and Coconut Broth
One Pan, 15 Minute White Bean and Coconut Broth
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely diced
- 2 teaspoons sea salt
- 2 garlic cloves, finely chopped
- 1 tablespoon white miso paste
- 400 g canned butter beans, drained and rinsed
- 400 ml coconut milk
- 125 ml vegetable stock
- 4 Thai lime leaves, lightly crushed
To Serve
- 2 teaspoons chilli honey
- 1 lime, finely grated zest and juice
- 2 teaspoons fried shallots
- extra virgin olive oil, to drizzle
- salt, to taste
- pepper, to taste
Instructions
- 1
Heat 2 tablespoons of extra virgin olive oil in a large fry pan over medium heat. Add 1 finely diced brown onion and 2 teaspoons of sea salt. Cook, stirring occasionally, for 5-6 minutes, until the onion is softened.
⏱️ 6 min
- 2
Add 2 finely chopped garlic cloves and 1 tablespoon of white miso paste to the pan. Cook, stirring, for 1 minute.
⏱️ 1 min
- 3
Add 400 g of drained and rinsed canned butter beans, 400 ml of coconut milk, 125 ml (1/2 cup) of vegetable stock, and 4 lightly crushed Thai lime leaves to the pan. Stir to combine all ingredients.
⏱️ 1 min
- 4
Bring the mixture to a light simmer and cook for 8 minutes, until it has slightly thickened.
⏱️ 8 min
- 5
Remove and discard the Thai lime leaves from the broth. Serve the broth with toppings including 2 teaspoons of chilli honey, finely grated lime zest and lime juice from 1 lime, 2 teaspoons of fried shallots, a drizzle of extra virgin olive oil, and salt and pepper to taste. Enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan, 15 Minute White Bean and Coconut Broth
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely diced
- 2 teaspoons sea salt
- 2 garlic cloves, finely chopped
- 1 tablespoon white miso paste
- 400 g canned butter beans, drained and rinsed
- 400 ml coconut milk
- 125 ml vegetable stock
- 4 Thai lime leaves, lightly crushed
To Serve
- 2 teaspoons chilli honey
- 1 lime, finely grated zest and juice
- 2 teaspoons fried shallots
- extra virgin olive oil, to drizzle
- salt, to taste
- pepper, to taste
Instructions
- 1
Heat 2 tablespoons of extra virgin olive oil in a large fry pan over medium heat. Add 1 finely diced brown onion and 2 teaspoons of sea salt. Cook, stirring occasionally, for 5-6 minutes, until the onion is softened.
⏱️ 6 min - 2
Add 2 finely chopped garlic cloves and 1 tablespoon of white miso paste to the pan. Cook, stirring, for 1 minute.
⏱️ 1 min - 3
Add 400 g of drained and rinsed canned butter beans, 400 ml of coconut milk, 125 ml (1/2 cup) of vegetable stock, and 4 lightly crushed Thai lime leaves to the pan. Stir to combine all ingredients.
⏱️ 1 min - 4
Bring the mixture to a light simmer and cook for 8 minutes, until it has slightly thickened.
⏱️ 8 min - 5
Remove and discard the Thai lime leaves from the broth. Serve the broth with toppings including 2 teaspoons of chilli honey, finely grated lime zest and lime juice from 1 lime, 2 teaspoons of fried shallots, a drizzle of extra virgin olive oil, and salt and pepper to taste. Enjoy.
⏱️ 1 min