Miso Leeks With White Beans Recipe (2024)

I heated the beans for 5 minutes with the leaks and it came out very nice. I would not leave the beans cold

What great timing - we actually had just about everything on hand to make this (and admittedly not much else!). Subbed 4 scallions and half a yellow onion for the leeks, subbed TJ Everything but the Leftovers seasoning for the thyme. We warmed the beans for a couple minutes at the end - didn’t seem to need or benefit from 20 minutes. Perfect weekday dinner - quick, easy, cheap and tasty. A repeater.

ABSOLUTELY DELICIOUS! The only reason I gave it 4/5 stars is I because I would rather have the white beans a little softer but I think it works well either way! Literally licking the bowl. So good.

Are the beans not warmed up?

Jamie Oliver has a great recipe for leeks and white beans in his Cook with Jamie which I make with or without the beans. But I always add a little liquid (chicken stock or white wine) when I braise the leeks, and I use both olive oil and a bit of butter to start the leeks. It's a fantastic base for any number of variations. Recently I added small cubed Yukon gold potatoes to the leeks before adding white wine and thyme. I finished the whole thing off with a little cream. A winner!

Something very out of whack in the nutritional information for this recipe .. 1600 calories a serving?

Made it exactly as written except adding drained beans to the leaks in the pan for a couple of minutes to warm up. Absolutely delicious! Lovely flavor of miso vinaigrette.

I hate runny and hard boiled eggs (sorry). What can I serve this with to make it a complete entree? I’m thinking pork loin…thoughts?

This is a delicious dish. The miso dressing is amazing. But when I make it again, and I will, I’ll cut the leeks even smaller. They are jammy but a little stringy. Great recipe!

This was soo good. Fantastic flavor. I made a few tiny modifications to the steps. After combining the leeks with the vinaigrette, sautéed chopped asparagus in the pan. Then added my beans and combined with leek mixture when it was all warm. Everything melded beautifully. I lightly salted the leeks and put a bit of Maldon on top when I served. Not too salty. I always rinse my beans too. Wishing I had some crusty bread to eat with it. Next time.

I also added the beans and cooked them for a couple of minutes. We ate with arugula and French bread. It was delicious. I will definitely make again.

Was thinking that the miso vinaigrette plus the tarragon would make a killer potato salad. Has anyone tried that?

Ok, this is definitely a big riff, but it was great: mix the vinaigrette, beans, garlic, and scallions (instead of leeks) together. Prepare parchment packets layering a lemon slice, the bean mix, and chunks of salmon. Drizzle a TB of EVOO and a TB of vermouth & salt and pepper and another lemon slice and thyme sprig. Seal up and bake at 450 for about 14 min. Very tasty and straight forward to make

This dressing is delicious. Another fabulous Hetty recipe. A riff for pescatarians/tinned fish enthusiasts: Replace the egg with good quality tinned mackerel in oil. Use the oil from the can to cook the leeks. Put a little scoop of the leek/bean mixture, a hunk of mackerel, and some pickled onion on a saltine. Devour and repeat.

I was skeptical of using the entire leek but it works. I used navy beans, skipped the egg, and just served it on toast like bruschetta - it was delicious. The miso dressing is wonderful.

I added the recipe to my fitness pal, removed the eggs and the bread. It came up with 513 Calories and 12 grams of fat. No need to add the eggs or anything else there is a whopping 23 grams of protein in this without the eggs. Very healthy.

Did poached eggs for personal preference and warmed the beans through. Totally delicious, wouldn't change a thing.

Made as written and came out with a distinctive coconut flavor. Did anyone else have this or can explain this?

This was great: cheap, easy and tasty. Tip that changed the way I cook - put the herbs you are going to discard (here the thyme) in a muslin drawstring bag, you get all the flavor without any of the clean-up hassle of picking out the stems.

Slight edits: did a 6 minute egg, the dressing needed a little extra olive oil, and threw beans in the pan for the last 5-8 minutes. Next time I'd add the dressing to the pan after turning the heat off so everything is warm. Served with pan seared salmon cooked per Eric Kim's gochujaru salmon recipe, drizzled with very nice olive oil, and finished with a squeeze of lemon. Serves 3-4 as a side dish, but without the extra protein this would be small for 4.

Absolutely delicious. Added dried tarragon to leeks at the start as I didn't have fresh and hate parsley. When leeks were done, added beans and heated a few minutes before adding vinaigrette. A friend unexpectedly joined us for dinner at the last minute. Before eating, I apologized for having such a humble meal. But there was no need. All three of us loved it.

The flavors are new ones, esp the miso. I loved the egg but would boil 8 minutes instead of 7. Also add the beans to the pain just till heated then mix with miso. Crusty bread was a great side and someone suggested spreading it on the bread like bruschetta. I thought the parsley really added something. Another idea was to blend it all together to use as a dip. Liked it.

I liked but didn’t love. Eric loved. Definitely should’ve heated the beans up - I did the second serving and it was much better. I also wish we had eaten this with better bread. I also wish it was a little Brothy.Eric combined with pasta the next day and that was very good.

Incredibly delicious, way more than the sum of its parts.

This is a great dish and the miso vinaigrette is now my favorite dressing for all things grain and bean.

Egg timings should always include an "adjust for altitude" note, particularly if you're shooting for soft-boiled. The timing here is probably about right for sea level, but you'll need to boil longer if you're higher.

Possibly my favorite recipe off this site. It was DELICIOUS. I used red miso paste, as that’s what I had on hand and it worked great. I also used parsley as I had no tarragon. I did follow other commenters recommendations of heating the beans with the leeks and then I served it on garlic bread with the eggs for a very filling and yummy vegetarian meal. So good. Impressive looking and tasting but relatively quick and easy. Washing leeks is annoying but worth it and the greens got nice & jammy.

Very delicious and easy! The one thing i would recommend - read the vinaigrette recipe carefully. I am normally good at following recipes but something about the way it’s written I messed up the ratios! Could be user error but just make sure you read it twice :) I ended up having to more vinaigrette to fix the ratio I had misread, and was happy with having extra - it’s so good!!

So delicious it was hard not to eat it all! Only had 1 leek so I added in half a yellow onion, and only 1 can of beans so I reduced the miso by 1 tsp and cut out 1 tbsp of olive oil. Kept the vinegar and mustard the same and got a punchy dressing - just what I wanted. My leek/onion mixture did not need 20 minutes to cook down - they were getting pretty brown at the 15-minute mark on the lowest heat. I did use a cast iron which tends to stay very hot. I can’t wait to enjoy the leftovers!

Finally a recipe that uses the whole leek! Made exactly as written but would be better warmed. Also would probably add a bit more vinegar and a bit of chicken broth to loosen it up