Source: Nigel Slater’s recipe for butter beans, miso and tomato

Butter Beans, Miso and Tomato

Course Dinner
Cuisine British
Keyword Butter Bean, Miso, Tomato, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people


  • 3 spring onions sliced
  • 2 tbsp vegetable oil
  • 2 cloves garlic peeled and crushed
  • 1 red chilli finely chopped
  • 350 g tomatoes roughly chopped
  • 2 tbsp dark miso
  • 2 tins butter beans
  • handful coriander roughly chopped
  • 1 tsp black sesame seeds toasted
  • 2 tsp golden sesame seeds toasted


  • Remove and discard the roots and the dark green tips from 3 spring onions, then slice the stems into thin rings. Warm 2 tbsp of groundnut or vegetable oil in a saucepan, add the spring onions and cook for 4 or 5 minutes until soft.
  • While the spring onions are cooking, peel and crush 2 small cloves of garlic and add them to the pan. Finely chop 1 hot red chilli and stir it in. Roughly chop 350g of tomatoes and also add them to the pan, continue cooking for 15-20 minutes until soft, stirring from time to time.
  • Stir 2 tbsp of dark miso into the tomatoes. Drain 2 x 400 cans of butter beans, and stir them in. Cover with a lid and simmer gently for 10-15 minutes. Then roughly chop a good handful of leaves and stir into the beans along with a seasoning of black pepper.
  • Toast 1 tsp of black sesame seeds and 2 tsp of golden sesame seeds in a dry shallow pan. When they smell warm and nutty, add 2 tsp of toasted sesame oil to the pan.
  • Serve with rice and spoon over the beans.


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