White Beans With Radishes, Miso and Greens

By Colu Henry

Updated April 22, 2019

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
10 minutes
Rating
5(2,414)
Comments
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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.

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Ingredients

Yield:2 to 4 servings

  • 2 tablespoons white miso

  • 4 tablespoons unsalted butter

  • 2 garlic cloves, finely chopped

  • 2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained

  • 3 cups pea shoots, arugula or other baby greens

  • 3 to 4 small radishes, thinly sliced

  • Fresh lemon wedges, for squeezing

  • Black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

47 grams carbs; 31 milligrams cholesterol; 369 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 12 grams fiber; 355 milligrams sodium; 17 grams protein; 4 grams sugar

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

    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.

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Ratings

5 out of 5
2,414 user ratings
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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!!!

Cate

Just an FYI. Miso has a shelf life in the fridge if it’s sealed tightly, 3-6 months at peak quality and remains safe for up to a year so there’s no rush to use it immediately if you have some left over. It’s fermented and high in salt so it rarely spoils, just slowly changes in flavor and may darken. Always good to have some around. As for the pea shoots, good luck. Not something you will often see at a typical farmer’s market.

jencandstevenb

I too am one of the few people who found this to be … not good at all. I ate one serving and threw the rest away. Weird flavor combo, and too much butter (which I normally never say, but it was weird with the white beans). I’ll take a simple pot of beans over this any day

Diane

Yummy! Very simple and quick. Used arugula. Used olive oil instead of butter. Topped with a hard boiled egg and pita chips.

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