Miso Leeks With White Beans

Name: Miso Leeks With White Beans
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings (about 4 heaping cups)
Ingredients: 2 large 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; 2 garlic cloves, thinly sliced; 2 fresh thyme sprigs; 4 eggs; 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; 4 teaspoons white miso paste; 1 teaspoon Dijon mustard; 1 garlic clove, grated; 2 teaspoons red-wine vinegar; 2 tablespoons extra-virgin olive oil

By Hetty Lui McKinnon

Updated April 22, 2024

Miso Leeks With White Beans — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: 5(4,054)
Comments: Read comments

In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal. Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky. The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad. Make sure you use the whole leek. Many recipes recommend the white part only, but the green parts, while slightly tougher with a stronger flavor, can also be cooked and tenderized, especially in recipes where they are braised. The miso leeks improve over time and can be prepared up to 3 days ahead and stored in the fridge.

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Ingredients

Yield:4 servings (about 4 heaping cups)

For the Leeks

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

For the Miso Vinaigrette

4teaspoons white miso paste
1teaspoon Dijon mustard
1garlic clove, grated
2teaspoons red-wine vinegar
2tablespoons extra-virgin olive oil

Ingredient Substitution Guide

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Preparation

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.

Ratings

5 out of 5

4,054 user ratings

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Comments

Cold Beans1 year ago

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

Emmy1 year ago

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!

Ediv1 year ago

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.

Alex2 days ago

Great recipe. I did deglaze the pan with vermouth to utilize all that lovely fond from cooking the leeks down. Make this a one pot by throwing the beans in the warm pot with leeks and the vinaigrette. It’s better wanted through and no point getting and another bowl dirty

Paredown3 days ago

I accidentally used tahini instead of miso, and omitted the eggs, and it was delicious!

angela c1 week ago

Tasty though much tastier with lemon zest or juice at the end to brighten it up.

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