Creamy miso beans on toast

• butter↗2 tbsp tbsp
• garlic cloves↗2

  peeled

• green onion-leek4 thick

  thinly sliced, keep white and green parts separate

• white miso↗1 tbsp tbsp
• white beans↗400g can g

  drained and rinsed

• lemon↗½

  juiced

• sourdough bread↗2 thick slices

  toasted

• crunchy chili oil

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the butter in a pan over medium heat. Lightly crush the garlic with the side of a knife and add it to the pan together with the white parts of the green onion/leek. Stir to coat in the butter and sauté for 3‑4 minutes. Add the white miso, beans and 200 ml water. Bring to a gentle boil and cook for another 4‑5 minutes.

2. 2

   Remove the garlic cloves and, using the back of a wooden spoon, gently press some of the beans against the side of the pan to mash them slightly. Add half of the green parts of the green onion/leek and season with salt, pepper and lemon juice.

3. 3

   Place the beans on the toast. If desired, drizzle with crunchy chili oil and garnish with the remaining green parts of the green onion/leek before serving.