Roast butterbeans with miso and ginger

I’ve been thinking over the last couple of days about trying some new additions to work lunch salads, something to add a bit of interest and a burst of flavour, as well as being filling enough to last through the afternoon.

And so my first thought was butterbeans! They’re a huge favourite of mine, I love them in salads, soups, dips… any way really!

So I had a rummage around in the fridge and cupboards and came up with this interesting and tasty coating to roast the beans in. I ate them with a rice and quinoa salad with carrot radish and sweetcorn, as you can see in the photograph. And what a satisfying lunch it made!

Roast butterbeans with miso and ginger

Roast butterbeans with miso and ginger

serves 2

1 400 g tin of butterbeans, drained

2 tsp white miso

2 tbsp fresh mint, chopped

2 tbsp grated ginger

1 tbsp sesame seeds

1 tsp oil

1 tbsp water

a large pinch each of salt and pepper

Preheat the oven to 200 degrees c.

Line a tray with baking paper.

Mix all of the ingredients together well (you can save a little mint for garnish if you like), and spread the beans out onto the tray. Bake for 25 minutes, turning once. They should be browning and splitting with a lovely chewy texture.

Serve with a lovely salad, or just as a snack!

By E.

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