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    Ingredients

    Yield:4 servings (about 4 heaping cups)
    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.

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    Preparation

    1. 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.)

    2. 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.

    3. 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.

    4. Step 4

      Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

    5. 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.

    6. 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.

    7. 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
    1,450 user ratings
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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.

    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.

    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!

    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.

    carol

    This didn’t work for me. The leeks just turned brown/black not jammy. Was inedible

    Susan

    Add the miso dressing and beans to the pan the last couple minutes of cooking just to warm through. Used dried thyme. Couple handfuls chopped fresh parsley at the end. Used two ginormous leeks, one egg per serving, toasted Tuscan garlic bread, and it made 4 generous servings, could be 5. Good meatless meal!

    Dev

    This is the best dish on NY Times, seriously. Followed the recommendations to warm the beans. Everyone that has tried this asks for it again. Just ridiculously good.

    Bri

    I've made this several times and it's simple and delicious for a great weeknight meal. I add sliced savoy cabbage for some greens to make it a full meal before covering with the leeks. At a about 10 mins in, I add the butter beans, then put the top back on and cook for another 5 mins to keep the cabbage a little crunchy. I've been making this about 1x a week for the past couple months.

    Letitia

    This was delicious! I used Rancho Gordo white beans I had cooked the day before with carrots, onions and herbs and that added to the flavor. I used my egg cooker to make the eggs, cutting down on labor. Also some pecorino cheese grated on top of everything added extra richness. Will make again! Thanks for this recipe.

    Christine

    Definitely need to add some liquid to get the leeks jammy. Adding cold beans at end seemed odd so added to pot of leeks just before adding vinaigrette. Made again at end of week to clear out the fridge and substituting spring onions, 1/2 yellow onion & shallot works fine. Adding fresh thyme leaves to vinaigrette brightened taste & appearance. Became my go to vegetarian protein side for meal preparation.

    Jenna M

    We loved this dish! Healthy, simple meal. One caution: four teaspoons of white miso paste was too much IMO. So I added a bunch of spinach to cut the salt and it proved effective and delicious, and made a one pan meal. I also used dill, since it was the only herb I had, and that also worked well.

    Peggy

    I tossed in a good handful of lightly steamed asparagus---it's the season, after all---and warmed the beans also. Yum! I'll try the leftovers chilled tomorrow for lunch.

    MCO

    Unpopular opinion, judging by the other comments I see here, but I really didn't love this. It's missing something and fairly bland.

    Janna

    I made this as written and found it salty for my preference. In the next round I would add white wine to deglaze or a touch of lemon to finish. The egg felt like an afterthought, but I ate it with leftover bead sticks instead of bread to mash it on. This would make an excellent soup base.

    sqpt

    Would say as a main it really only serves 3 people.

    joan puma

    This miso vinaigrette is to die for! I plan on using this in many different dishes. The Leeks though,never became jamy.

    choco

    I really liked it. Feels like a dish one would have at small plates restaurant. I think the tip for adding the beans earlier to the leaks was good. I rate it a 10/10

    Bella

    Good but not great- tasted too much like plain bean

    stephschell

    Followed some other advice and deglazed with 1C veg broth. Delicious!! My family was a little put off by the texture but thought it tasted good. So many fun ways you could take this recipe. I live a good comfort vegetarian meal.

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