(I published the first version of this recipe in March 2020, but four years later I am sharing a variation on this favourite dish and adding miso into the mix. These are made on rotation and one of my most beloved recipes by all you readers and I thought you might like a little inspiration to shake things up. So if you are part of the OG leeks fan club, I hope you try and love this new version as much as I do.)
Here is my solution of the moment and the opportunity to learn a very important lesson – never judge a recipe by its title. What this recipe lacks in colour, it makes up with a fantastic flavour punch. Taking mere minutes to make these soft and lightly caramelised leeks are quite possibly this year’s favourite mid week cold weather comfort food.
The trick here is to use a heavy bottomed frying pan with a lid. Side note here: I love my lodge cast iron one – it’s inexpensive, conducts the heat beautifully and is durable beyond imagination. While it doesn’t come with its own designated lid, I can use any of my selection of mid size ones hanging around in my drawers or even a plate as a stand in.
Don’t be afraid of high heat here to get things going – its what gives a fabulous hint of colour to the edges, but be sure not to burn the garlic (or feel free to use a couple of cloves of confit garlic if you have any hanging around in the fridge).
This really is an ideal side dish. a complete vegetarian option or the perfect solo meal piled onto buttered toast (think posh beans on toast) or with a few cursory greens on the side. Also fantastic with an egg on it…..
If you don’t have any spring onions, don’t worry. If you only have chickpeas, use those instead. If you don’t have any alcohol to hand for the braise, simply use a little stock or even water. This is malleable and easy and I like it best eaten straight out of the pan with a fork. No plate necessary. Enjoy.
A few notes: I always used jars (or tins) of beans. I am not that person who soaks overnight and I am giving you permission not to be either. You can add more stock to this and turn it into a delicious soup. And feel free to stir in some greens or extra protein ( chicken or a fried egg on top are both great).
Leeks with White Beans & Parmesan
- 3 leeks
- 4 spring onions
- 2 cloves garlic
- 1 tbsp olive oil
- 30g (1tbsp) butter, divided into two
- 3 sprigs thyme
- 1/2tsp Aleppo pepper flakes
- a good pinch of salt and pepper
- 125ml white wine or vermouth
- 200g cooked borlotti or cannellini beans
- 15g parmesan, grated
- Peel and thinly slice the garlic clove. Slice the white and most of the green parts of the spring onions into thin rounds. (I like to do this on a slight diagonal mainly for style purposes).
- Trim the bottom and the hard green parts of the leeks (keep the green tops for stock)Cut into rounds on the diagonal (again for style) and rinse in a colander to remove any grit, keeping the rounds in tact as much as possible. Shake off to dry.
- Place a large sauté pan with a lid on medium heat. Drizzle in the oil and 15g of butter and allow to melt together. Once hot and starting to bubble (but not smoke) add the garlic and spring onions and gently sautee for a minute or so, careful not to let the garlic burn.
- Add the leeks, thyme, Aleppo pepper (if using) and season with a good pinch of salt and pepper grinds.
- Turn around everything in the pan a few times and cook for a minute or so further until the leeks begin to catch a little.
- Pour over your liquid of choice and allow the alcohol to bubble out. Reduce the heat to medium low and cover with a lid. Cook for 5 minutes until the leeks have softened.
- Remove the lid from the pan and stir through the beans, warming them through and fully coating them in the flavoured liquid.
- Add the remaining butter and allow it to melt into the leek juices creating a deeply flavoured sauce.
- Sprinkle over the parmesan, adding more if you wish.
Miso Leeks, White Beans & Parmesan
- 3 leeks
- 4 spring onions
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp butter (divided)
- a good pinch of salt
- 1/2tsp Aleppo pepper flakes /1/4 tsp chili flakes
- 1 tbsp white miso mixed with 125ml warm water to make a paste
- 400g cooked borlotti or cannellini beans (I like the jars)
- 20g parmesan, grated (or more to taste)
- chopped parsley for garnish (optional)
- Trim the bottom and the hard green parts of the leeks (keep the green tops for stock).
- Cut into rounds on the diagonal (again for style) and rinse in a colander to remove any grit, keeping the rounds in tact as much as possible. Shake off to dry.
- Peel and thinly slice the garlic cloves. Slice the white and most of the green parts of the spring onions into thin rounds. (I like to do this on a slight diagonal mainly for style purposes).
- Place a large sauté pan with a lid on medium heat. Drizzle in the oil and butter and allow to melt together. Once hot and starting to bubble (but not smoke) add leeks and a good pinch of salt and sauté for a minute or two before adding the garlic and spring onions cooking together for another 2-3 minutes, careful not to let the garlic burn.
- Add the Aleppo pepper (or chili if using) and turn around everything in the pan a few times and cook for a minute or so further until the leeks begin to catch a little.
- Add the drained beans.
- Mix the miso paste into the warm water so that it breaks up into a thin paste and pour over the ingredients in the pan. Reduce the heat to medium low and cover with a lid. Cook for 5-10 more minutes until the leeks have softened but not mushy (this will depend on your pan).
- Add the butter and allow it to melt into the leek juices creating a deeply flavoured sauce.
- Sprinkle over the parmesan, adding more and a little chopped parsley if you wish.
- For the best beans on toast, serve these on generously buttered sourdough.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
