Miso Butter Beans with Jammy Egg and Smacked Cucumber

Ingredients

• 1 tbsp butter (a knob of butter)
• 1 tbsp miso paste
• 1 jar butter beans (with the liquid; approximately 400g/14oz)
• 0.5 lemon juice (juice of half a lemon)
• 1 tbsp soy sauce (GF or regular)
• 1 tbsp sesame oil
• 1 egg (large)
• 0.25 cucumber (a little, for the salad)
• chilli oil (to taste)
• sesame seeds (for garnish)
• 1 tsp rice wine vinegar (to taste)

Steps

1. 1

   Melt the knob of butter in a pan over medium heat.

2. 2

   Add the miso paste to the melted butter and let it cook down for about 1 minute.

3. 3

   Pour in the jar of butter beans along with their liquid and add the lemon juice.

4. 4

   Add the soy sauce and sesame oil to the pan, stir to combine, and let the mixture simmer for about 15 minutes.

5. 5

   While the beans simmer, bring a small pot of water to a boil. Add the egg and cook for exactly 6.5 minutes.

6. 6

   Immediately plunge the egg into an ice bath to stop the cooking process, then carefully de-shell.

7. 7

   Prepare the smacked cucumber salad by lightly crushing cucumber pieces and mixing them with chilli oil, sesame seeds, and rice wine vinegar.

8. 8

   Serve the beans in a bowl, topped with the cucumber salad and the halved jammy egg.

Notes

The author suggests using the bean liquid from the jar to create a creamier sauce. For the cucumber, 'smacked' refers to lightly crushing the cucumber with a knife or rolling pin before slicing to help it absorb the dressing.

Nutrition per serving

• main
• lunch
• vegetarian
• jammy egg
• butter beans
• miso
• easy dinner
• high protein