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White Beans and Arugula with Miso Butter

Time:  10 minutes

Ingredients:

4 Tbs Roasted Garlic, Basil & Parsley Banner Butter (about 1/2 of a 5 oz round)

2 Tbs miso paste (white Miso or other mild miso)

1 can white Navy or white Kidney beans, drained

3 cups arugula

1 small bunch radishes, sliced, with some green tops if you have them

1 lemon

The first step is to brown the butter in a medium sauce pan, about 4 minutes on medium heat, being careful not to scorch the butter.  When it starts to brown around the edges it is ready.  Thin the miso paste with about 1/4 cup of water, and add to butter.  Add the white beans and cook until heated through, about 2 minutes.  Add about half of the sliced radishes (with some of the green tops if you have them,) and heat for another 2 minutes.  Then add the arugula, stir, and turn off the heat.  The arugula will wilt from the heat in the pan.  Garnish with the fresh radishes and a generous squeeze of lemon juice.