Heat a glug of olive oil in a large skillet or sauté pan. Toss in your chopped peppers and onions. Cook over medium heat until softened and golden — about 7–10 minutes. Don’t rush this! Let those sugars develop and bring out their natural sweetness.

Splash in your apple wine or dry cider to lift all that delicious fond from the bottom of the pan. Let it bubble and reduce slightly for 1–2 minutes. This adds a subtle tang and depth of flavor that balances the creamy elements later on.

In a separate pan (or scoot the aromatics to one side if your pan is large), cook your sliced mushrooms until golden brown. Don’t overcrowd — give them space to sizzle and release moisture. Salt them just a touch to help draw out their flavor.

Stir the mushrooms into the peppers and onions, then add your butter beans. These tender beans soak up flavor like a sponge and bring satisfying protein to the dish.

Now for the magic. Stir in tomato paste and miso. Let the paste caramelize slightly to concentrate its sweetness. The miso adds a fermented, almost cheesy richness. Stir until everything is coated and fragrant.

Dollop in vegan cream cheese and stir until smooth and luscious. If it’s too thick, add a splash of veggie broth or reserved bean liquid to loosen it up.

Now’s the time to season it up. Add salt, pepper, chili flakes, maybe a pinch of smoked paprika. Taste and adjust. Want more tang? A dash of vinegar works. More creaminess? Another scoop of cream cheese. Make it yours.

Right at the end, stir in a few handfuls of spinach, kale, or arugula. Let them wilt gently into the warm mixture. This adds brightness and a touch of bitterness to round things out.