White Beans With Radishes, Miso and Greens

Name: White Beans With Radishes, Miso and Greens
Total time: 10 min
Yield: 2 to 4 servings
Ingredients: 2 tablespoons white miso; 4 tablespoons unsalted butter; 2 garlic cloves, finely chopped; 2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained; 3 cups pea shoots, arugula or other baby greens; 3 to 4 small radishes, thinly sliced; Fresh lemon wedges, for squeezing; Black pepper

By Colu Henry

Total Time: 10 minutes
Rating: 5(2,159)
Comments: Read comments

In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that’s worth seeking out if it’s not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 to 4 servings

2tablespoons white miso
4tablespoons unsalted butter
2garlic cloves, finely chopped
2(15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained
3cups pea shoots, arugula or other baby greens
3 to 4small radishes, thinly sliced
Fresh lemon wedges, for squeezing
Black pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a small bowl, whisk the miso with ¼ cup water until dissolved. Set aside.
Step 2
In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
Step 3
Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
Step 4
Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.

Ratings

5 out of 5

2,159 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mary6 years ago

Had to settle for a bag of mixed greens and regular red radishes, but this warm, satisfying salad was a hit for dinner after a chilly spring day. The miso makes it. I have a better chance of growing my own pea shoots than ever finding them at my local grocery...

Naomi6 years ago

Moved to comment for the first time by this a gem of a recipe! So easy, sooo tasty. Comforting, creamy beans, peppery arugula and radish, zingy citrus - delish! Felt like a comfort food, yet nutritious and budget-friendly. Hurrah.

Kate6 years ago

I used the radish tops too!!!

Julia1 week ago

Very quick and easy to make!

Denise1 week ago

Very tasty, and quick ( more like 20 minutes to make, not 10 minutes). Topped with red pepper flakes and shredded parmesan. I used arugula for the greens, and suggest using 4 packed cups, not 3. Next time I will served topped with a fried egg, as suggested by other commenters.

Say1 week ago

I used arugula (more than called for) and it was great! I only had Great Northern beans on hand which made this a little less saucy and a little more “mushy” but I actually enjoyed it regardless. I’d up garlic and lemon. Great for any meal, really — I had leftover with a soft boiled egg and small piece of toast and it was heaven

Private comments are only visible to you.