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.

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!

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

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

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 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.

Wow. Don't be afraid to pile on the leeks. they look tough, but they melt. So good.

I didn't really care for this. I felt like the dressing was missing something and it came together kind of like a dip? Maybe I did something wrong. I think the "Lemony Skillet Chicken" miso sauce is far superior and would work just as good here.

Jeez this is great. Agree with others that it's better warmed through, not with cold beans. I made it exactly as written and all the proportions were perfect.

Phenomenal. I added some ground chicken for added protein and mushrooms for texture. The flavors of miso Dijon combined are brilliant.

Absolutely delicious and simple to make. Made it as written and served over polenta. Cooked the eggs to soft boiled so they became part of the sauce. This will enter the regular rotation.

We have a lot of bags of RG beans lying around our pantry, so I’m always excited to see a new recipe that’s a variation on a bowl of beans for dinner. Unfortunately our grocery store didn’t have miso or leeks, so we had to adapt this pretty heavily by using onions and ssamjang instead of miso. It still came out tasty! The jammy egg yolks really brought it over the top.

This was really good on its own but I plan to try the leftovers with lettuce for a salad. It was easy to make and exceeded my expectations! I also put the beans into the pan with leeks after they had been cooking for a while.

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.

What a delicious dish — made more so since we had all of the ingredients on hand. One sub: Topped the beans & leeks with grilled shrimp in garlicky olive oil instead of eggs. We also plan to use that miso-mustard dressing for other dishes.

This dish is so much better than you would think! That vinaigrette is fantastic. The leeks and beans are delicious. Added a splash on white wine for a touch of acidity to balance it out. Will make this again. It “slaps” is my new favorite way to describe my fave recipes here.

Very salty ( and I used less miso than called for). In general, tecipe was mediocre.

With so many recipes to try and so little time to make them all, there aren't a lot that end up "keep & repeat" but this is one of them. Made as written it is delicious. (Although I used beans cooked from scratch - I precook and have them in freezer in can sized equivalent to thaw, heat, use - and a firmer cook on egg because oozy yolk is not our jam.) Secret to getting the leeks jammy is thin slicing them and patience in cooking. I will use the leek vinaigrette with other dishes too.

So good, fast and simple and huge on flavor thanks to the leeks. Definitely going into rotation in our kitchen. The dressing alone, which was done in a snap, is very versatile, could enhance many different dishes and salads.

This was good! I made it as written, other than heating the beans, because cold beans straight out of the can did not sound appealing. Tarragon was delicious in this. Will make again, but I will not use canned beans. They were really one note, and that note was vaguely can flavored. Next time, I’ll cook the beans from dry in the instantpot with salt, garlic, and the fibrous leek ends. Dried beans soak up flavor from whatever you cook them in.

Very filling and comforting. Made as detailed and took other commenters suggestion of heating beans. The eggs are pretty jammy, which was not a problem for us. Enjoyed leftovers as toast topper.

I don't like to comment on a recipe that I adjusted, but this is SO good. Yeah, I heated the beans and used dried herbs. Fab! Thank you.