This vibrant one-pan meal is a wonderful example of how simple ingredients can work together to support multiple aspects of health. Butter beans provide an excellent source of plant protein alongside slowly digested carbohydrate and soluble fibre, making them particularly valuable for supporting healthy blood glucose regulation and promoting satiety. They are also rich in potassium, magnesium and folate, nutrients involved in cardiovascular health, healthy blood pressure regulation and normal cellular function.

Kimchi contributes a wealth of bioactive compounds produced during fermentation. Although the live bacteria are unlikely to survive cooking, the fermentation process itself creates beneficial metabolites, organic acids and bioactive peptides that may continue to support a healthy gut environment. Kimchi is also made primarily from cabbage, a cruciferous vegetable rich in glucosinolates, which are converted into biologically active compounds that have been extensively studied for their roles in supporting the body's natural detoxification systems and helping to regulate inflammatory processes.

Dark leafy greens such as kale or spring greens rank among the most nutrient-dense foods we can eat. They provide abundant vitamin K for bone health, folate for healthy cell division, lutein and zeaxanthin for eye health, and naturally occurring dietary nitrates that support healthy endothelial function and nitric oxide production. Garlic and ginger contribute sulphur-containing compounds and polyphenols with well-established antioxidant and anti-inflammatory properties, while sesame seeds provide lignans, calcium and additional minerals.

Rather than relying on refined carbohydrates or highly processed meat alternatives, this recipe centres on whole plant foods that deliver exceptional nutritional density, making it a satisfying meal that supports gut health, metabolic health and cardiovascular wellbeing.

Serves 4

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large onion, finely sliced
• 3 garlic cloves, minced
• 3cm piece fresh ginger, grated
• 2 x 400g tins butter beans, drained
• 250g kimchi, roughly chopped
• 200g kale or spring greens, shredded
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 2 tsp toasted sesame seeds
• 2 spring onions, finely sliced
• Small handful fresh coriander, roughly chopped

Method

Heat the olive oil in a large sauté pan or wide casserole over a medium heat. Add the onion and cook gently for around 8–10 minutes until softened, sweet and lightly golden.

Stir in the garlic and ginger and cook for a further minute until fragrant.

Add the butter beans and cook for 2–3 minutes, allowing them to warm through before folding in the chopped kimchi along with any juices from the jar.

Add the shredded greens and stir everything together until they have just wilted but still retain their vibrant colour.

Season with the tamari and rice vinegar, stirring well to coat everything evenly.

Scatter over the toasted sesame seeds, spring onions and coriander before serving. This is delicious on its own, or served with brown rice or steamed wholegrain rice for a more substantial meal.