Miso Leeks With White Beans
Updated April 22, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings (about 4 heaping cups)
- 2large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
- Extra-virgin olive oil
- Salt and pepper
- 2garlic cloves, thinly sliced
- 2fresh thyme sprigs
- 4eggs
- 2(14-ounce) cans white beans, such as cannellini or butter beans, drained
- Handful tarragon or parsley leaves, roughly chopped, to serve
- Toasted bread (optional), for serving
- 4teaspoons white miso paste
- 1teaspoon Dijon mustard
- 1garlic clove, grated
- 2teaspoons red-wine vinegar
- 2tablespoons extra-virgin olive oil
For the Leeks
For the Miso Vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
488 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 12 grams dietary fiber; 6 grams sugars; 23 grams protein; 925 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)
- Step 2
Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
- Step 3
Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.
- Step 4
Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.
- Step 5
Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.
- Step 6
Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.
- Step 7
Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.
Private Notes
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Cooking Notes
Cold Beans
I heated the beans for 5 minutes with the leaks and it came out very nice. I would not leave the beans cold
Amber
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.
Les is More
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.
M
Something very out of whack in the nutritional information for this recipe .. 1600 calories a serving?
Emmy
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!
suggestions
Are the beans not warmed up?
Jola
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.
Alexandra G.
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?
LCJ
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
Ediv
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.
Leah
Was thinking that the miso vinaigrette plus the tarragon would make a killer potato salad. Has anyone tried that?
Jan Powell
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!
Lorraine G
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.
Kerri
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.
Aliska
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.
Diane B
Made this as written and it was DELICIOUS! The only thing I changed - the second time I made it - was to add the beans to the leeks about 4 minutes before the leeks were done. Excellent dish. Also, first time I used parsley, 2nd time, tarragon.
hanfran.nz
Subbed the leeks for celery & added some mushrooms with the garlic. Just what I had in the fridge - turned out so delicious!
Lil
SO YUMMYYYY (kind of took forever but delicious)
Clare T
My leeks were very stringy. Any advice on how to prevent this? The vinaigrette was delicious, but the texture of the leeks detracted from the taste.
Susan
Made exactly as written but left the egg out to keep it vegan. Stirring the cooked leeks (jammy is exactly the right word!), I had to giggle at the satisfying SQUISH sounds. Did not heat the beans, used parsley at the end. The flavor is out of this world and the texture gorgeous. I spread the mixture on toasted sourdough bread. Heavenly.
SH in SM
You don't need an ice bath to get easy-peel hardboiled eggs: submerge the boiled eggs in cold water (about a minute), then take them out one by one, crack the shell all over then put it back in the cold water. Once you've cracked them all, take one of the first ones you cracked and start peeling!
Timbo
Fantastic. Made as written but skipped the eggs (will include next time.) Browned baguette slices in the broiler to pair with the salad. Served with salmon but is great by itself.
Harper
This is so amazing, never had a better bean meal. I held the tarragon but added some preserved lemon which sealed the deal!
elena
Absolutely delicious!! Served with a side of roasted asparagus and slices of avocado. This is a recipe to treasure.
Wallingford 66
Leeks have become outrageously expensive. Try this with scallions or young onions or sweet Walla Walla or Vidalia onions.
Sandy (CA)
Well worth the 20 minutes on low heat: great jammy texture, delicious miso flavor. Our summer tsunami of zucchini is underway, so I sautéed some before adding the leeks. Also, in place of toast, I cooked some rotelli in the boiling egg water and threw it in, along with half cup pasta water: an effective swap.
Lauren Peterson
Doubled the miso dressing and 🤩
Soft beans, strong flavor
After stirring in the beans, I actually heated the whole dish up before stirring everything else in. It was so good- I couldn't imagine having them not heated up! I do think it made the miso and garlic flavors a bit more pungent though so if you want your beans a bit softer and warm by heating them up, then tone down the garlic and miso by like a quarter!
AB
These are ridiculously good. Thanks to other reviewers, I added the beans to the skillet for five minutes to heat them through before serving. I serve these with toasted, rustic bread and Martha Rose Shulman's Chopped Salad With Apples, Walnuts and Bitter Lettuces. A delicious combination!
Lisa
I thought I’d love this and just didn’t. The flavors were good, but the texture was just mush for bite after bite. I am glad I heated up the beans as recommended in other comments because if not, it would have been a cold bean salad with a lukewarm jammy egg (which did turn out perfectly!) on top.
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