To start boil the frozen spinach in water until tender, then drain and squeeze out excess water (I use a potato mash in a fine colander)

Gently sauté the garlic and shallots in a bit of extra virgin olive oil until they soften and become fragrant. Once they’re softened, add miso paste and mix to combine.

Drain the canned beans but keep some of the water and don't rinse them.

Add the canned beans to the pan along with a splash of their liquid. This helps thickening the sauce.

While the beans cook, make the sauce. To a blender add the cooked spinach,2 tbsp of the bean mixture, nutritional yeast, and lemon juice. Blend adding 1 tbsp of water at a time to create a creamy.

Once the sauce is ready, pour it over the beans and let everything simmer together for a few minutes. The beans become coated in the vibrant green sauce, soaking up its flavors and turning into the ultimate comfort food.

Serve, add some olive oil and black pepper and a few dollops of vegan ricotta and enjoy with some crusty bread!