As seen on my YouTube channel for IWD2025
Ingredients:
- 2 tbsp tamari or soy sauce
- 2 tbsp olive oil
- 1 white onion sliced
- 2 sprigs rosemary (stems removed)
- 2 sprigs thyme
- 1 inch fresh ginger grated
- 1 tbsp white miso paste
- 2 tbsp gochujang
- 1/2 tbsp honey
- 375ml vegetable stock
- 500-700g butter beans drained & rinsed
- 1 tbsp ACV
Method:
- In a saucepan add a good amount of quality olive oil and sweat down the onions for around 5-7 minutes. Now add the herbs to start to bring real flavour to the dish.
- In a separate bowl mix together the honey, miso, gochujang paste and warm stock until well combined.
- Grate the ginger into he pan with the onions, followed by the butter beans. When you start to smell the aromatics, pour in the stock mixture.
- Gently bring up to a simmer, stiring occasionally.
- Add in the vinegar and continue to cook for another 10-15 minutes until thickened. Turn off the heat and allow to cool slightly. This dish is best enjoyed warm, rather than piping hot.
- Serve with fresh, soft herbs like coriander, thinly sliced spring onions, and maybe a slice of sourdough bread.