White Beans With Radishes, Miso and Greens

By Colu Henry

White Beans With Radishes, Miso and Greens
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
10 minutes
Rating
5(2,192)
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 this recipe

  • Print this recipe

Advertisement

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
Nutritional analysis per serving (4 servings)

369 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 17 grams protein; 355 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.

Powered by

Preparation

  1. Step 1

    In a small bowl, whisk the miso with ¼ cup water until dissolved. Set aside.

  2. 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.

  3. 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.

  4. 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
2,192 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

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

Comments

Mary

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...

Naomi

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.

Kate

I used the radish tops too!!!

Amanda

I love this!! If you have good beans, this is a simple, but perfect way to treat them. I don’t think watermelon radishes are available in the UK yet—regular red ones worked great.

Joseph

I bought radishes with the tops on and used them for 1 cup of the greens. Serv

Julia

Very quick and easy to make!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.