Miso and Mustard Beans on Toast - alive magazine
Toast your favourite crusty loaf, pile it high with this moreish mixture, and you’re all set with a nourishing and tasty dinner or lunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Toaster
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) finely chopped leeks (see tip)
- 2 Tbsp (30 mL) finely chopped shallot
- 2 garlic cloves, peeled and minced or crushed
- 2 Tbsp (30 mL) white miso paste
- 1 tsp (15 mL) Dijon mustard
- 1 cup (250 mL) vegetable stock, divided
- 14 oz (398 mL) can of butter beans
- 2 cups (500 mL) finely chopped curly kale
- 4 slices whole wheat sourdough toast
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