Miso Leeks with Hutterite Beans

• porții: 4 servings
• timp activ: 5 minutes
• timp total: 45 minutes

Ingrediente

½ pound Belden Barns Hutterite Beans, cooked and drained *

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

Handful tarragon or parsley leaves, roughly chopped, to serve

Toasted bread (optional), for serving

FOR THE MISO VINAIGRETTE:

4 teaspoons white miso paste

1 teaspoon Dijon mustard

1 garlic clove, grated

2 teaspoons red-wine vinegar

2 tablespoons extra-virgin olive oil

Instrucțiuni

* Follow our instructions for cooking dry beans under "Bean Cooking Basics" before starting this recipe.

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.)

COOK THE LEEKS: 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.

COOK THE EGGS: 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.

MAKE THE VINAIGRETTE: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

PUT IT ALL TOGETHER: Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme. Add the cooked beans for a few minutes to warm them. Transfer the leeks and beans to the bowl and stir to coat in the miso vinaigrette. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

TO SERVE: 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.

Note

Once you have cooked beans, this recipe comes together in a snap. You can even cook the leeks and make the miso dressing up to 3 days ahead and store in the fridge, as the flavor improves over time. Then heat the beans and leeks and combine with miso vinaigrette for a fast weekday meal.

Adapted from the New York Times recipe by Hetty Lui McKinnon