Miso Corn Butter Beans

I’m fully in my miso era. And my butter beans era. And these miso and corn butter beans are a super delicious, different savoury breakfast that I absolutely love.

Ingredients:
- 1 tsp olive oil
- 1 small brown onion, diced
- 2/3 cup corn kernels
- 1 x 400g can of butter beans, drained and rinsed
- 100g canned corn, drained and rinsed
- 1 tbsp miso paste
- 2 tsp soy sauce
- juice of 1/2 a lime
- 1 tbsp nutritional yeast
- 1/4 cup soy milk (sub plant cream for extra creaminess)

To serve:
- sourdough, toasted
- spring onion
- coriander
- lime

Method:
1. Place a large frying pan over medium-high heat on the stove. Add olive oil, diced brown onion and corn kernels and fry for 2-3 minutes, stirring occasionally

2. Add miso, soy sauce, butter beans, lime juice, nutritional yeast and soy milk and mix well to combine. Continue stirring occasionally, cooking for 7-8 minutes or until mixture has thickened well

3. Toast sourdough as desired, and serve miso beans hot on top. Top with spring onion, coriander and lime as desired, and enjoy!