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!

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.

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

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.

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

YES. This recipe is a keeper. I loved the suggestion by another reviewer to let the leeks stick a bit and then deglaze - I used mirin to do this, because why not? I also subbed in red miso instead of white, which made it a little funkier and did not upset me at all. I served it as suggested in the recipe, with the jammiest of eggs, and it was delightful.

Absolutely delicious but I have never farted so much in my life. Made this last night and was raving about it to my fiancé who is out of town. 24 hours later I’m still in serious GI distress. Maybe if you serve it with a giant salad or something you won’t have this experience! I am honestly so shocked no one else has said this yet. Beans, and leeks are a recipe for gas and bloating, plus if you don’t eat fermented foods regularly enough then miso can also cause bloating. Y’all pray for me.

The nutritional information is all over the place and not even close.

Was good, I grow leeks, but I didn't have enough (as its early spring), so I augmented with scallions.. I used cooked dried beans, the marcella bean from rancho gordo.. that taste better than canned. Lastly, didn't use tarragon, just stuck to fresh parsley and a little fresh cilantro. I'd done a miso collard green dish at New Years, so I was interested in how I can continue to use the miso in my fridge. This worked.

We harvested a bunch of leeks from our garden, so I was happy to find a recipe that highlights leeks. I skipped the egg and used parsley since that is also abundant in the garden right now. I cooked 2 cups navy beans in the instant pot in vegetable broth with garlic. We all loved it. Next time I might serve it with sautéed greens and try using cannellini beans. This recipe has earned a place in the rotation of easy favorite meals.

This miso vinaigrette is going to be my go to for all spring and summer veggies! That stuff is amazing. The leeks and beans were lovely too

I made this for dinner last night and was pleasantly surprised. I followed the recipe exactly as written, except I halved it since it was just for me. I ate the whole thing. I was VERY HUNGRY! I did not have it with toast or salad or anything. I just ate 2 portions. It was that good. Simple and delicious. And easy! I would definitely make this again.I ate my beans at room temperature. I am fine with that... the jammy egg on top brings it all together and is a nice touch.

Showstoppingly delicious, easy, and incredibly complex. Do yourself a favor and cook this.

Why use canned beans when you can use any Rancho Gordo white bean. They don't need soaking. 20 minutes in the instant pot

I bought a miso concentrate versus a paste which was a bit strong so added a touch (maybe 1t.?) of maple syrup. Wow. The vinaigrette was really good. I’ll make this again.

Made this, as written, on Tuesday and it was delicious. Today is Friday and the leftovers were Even Better. As it was leftover night, we did not add the eggs, but the leeks and beans were just wonderful on their own. Great recipe. Thank you.