Spicy miso butter beans with kale and seared shrimp

Slice the shallots and garlic.

Put the shallots and garlic in cold olive oil in a shallow Dutch oven and bring up to temperature to infuse the oil; sweat until translucent.

Add chili paste to taste, then the beans, and stir.

Add the water, the miso and a splash of soy; bring to a simmer, then simmer on low about 10 minutes until the broth thickens.

Variation: serve brothy as a side with bread, or reduce longer and finish with parsley and a squeeze of lemon.

Add kale, cover on low until it wilts, then uncover so the excess broth thickens and water evaporates.

Season the shrimp with salt and pepper and sear in a little olive oil in a hot skillet a minute or two per side.

Finish the beans with a small squeeze of lemon and serve with the shrimp on top.