Miso butter beans with bok choy and rice
Creamy butter beans in a savory, buttery miso and ginger sauce with tender bok choy over rice, a cozy Japanese-inspired dinner for two with deep flavor in 25 minutes.
- 30 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.00 a serving
- 810 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 cup jasmine rice, rinsed
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsp miso paste
- 2 cans butter beans, drained and rinsed
- 2 heads baby bok choy, halved lengthwise
- 2 green onions, thinly sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 2 cups water, divided
- ¼ tsp salt
Each serving has about 810 calories, 30 g protein, 140 g carbs and 15 g fat, and costs about $3.00 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No butter? Ghee works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the rice, 1½ cups water and the salt in a and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
the butter in a large with a lid over medium heat. Add the garlic and ginger and cook 1 minute, .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
the miso with the remaining ½ cup water until smooth and pour it into the pan.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Miso lumps if it hits the pan cold, so whisk it loose with the water first.Add the beans and 4 to 5 minutes, mashing a few, until the sauce is glossy and creamy.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 4 min
Nestle the bok choy in cut side down, cover, and cook 3 minutes, until .
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Medium heatTimer: 3 min
Spoon the rice into bowls, top with the beans, bok choy and sauce, and scatter green onions and sesame seeds over the top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
