White Beans With Radishes, Miso and Greens
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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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 byPreparation
- Step 1
In a small bowl, whisk the miso with ¼ cup water until dissolved. Set aside.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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!!!
Jennifer B.
Wow! I'm so glad I made this. It's a perfect spring dish. I made it (almost) exactly as written; I used chickpeas, however, as the only white beans I had were Great Northern, and I believed they'd be too mushy for this recipe. The chickpeas were diving. We'll definitely make this again (and again).
Rachel T
I'm vegetarian, and I know when a dish is especially good when my meat eating parents like my plant based meals. This has joined my pantheon of veggie main meals for meat eaters and vegetarians alike. I used red radishes and used their greens. I also used yellow miso. Substitutions worked perfectly, and this dish was incredibly quick and easy as well.
Vmaria
Everyone loves this - sometimes I serve it over buckwheat soba noodles- kids gobble it up.
BondiCooking
Made this in Paris, where I couldn't find miso. Subbed anchovies in instead, melted in the butter. Totally different flavour I imagine, but still delicious -- a new quick and easy weeknight dish.
Lauren
Quick & easy. Prepped everything in advance. Cooking time fast. Next time use more greens - arugula, pea shoots and sprouts. More generous with lemon. Pretty presentation on platter. Overall, a crowd pleaser and very filling. Might try with poached eggs next time.
Patti
I've made this twice and could eat it every week. So yummy. And a great way to get more beans into the diet. I like it with arugula.
theDolphin
This is a spectacular dish, whether you're a vegetarian or not. We are not, but we love varying our diet and surprising our guests with new flavors. It is remarkable to find such a showstopper that takes so little time! I have served this to both vegetarian and omniverous guests and all were wowed. Just delightful!
Travis
It's amazing how an easy 10-minute recipe can produce such a complex flavor and satisfying meal.... I need more like this! I threw in an avocado which added to the creaminess. Delicious.
slb
SO good. Full of umami! Such a lot of result for such a small amount of effort.
Dori
Wonderful meal - I just used the radish tops as the greens and would definitely do the same next time. Only problem is my 1 year old liked it so much he ate all of his and half of mine. Next time I’ll double it!
Ann
Can use chickpeas.
Flo
Made this with arugula & loved it! Great, easy weeknight dinner.
cook123
This was fast, simple and delicious. Didn’t have the right veg so substituted bean sprouts, water chestnuts and baby butterhead lettuce. And threw an avocado I had in per someone else’s comment. Came out great!
Lauren
Coconut oil makes a good butter substitute if you want to go vegan with this. I used about 3 tablespoons because coconut oil has less water/solids than butter.
Rob G
Holy mackerel - the ratio of work to deliciousness in this one was overwhelming. Possibly the easiest and most delicious lunchtime “salad” ever. Sooooooo good!
CP
Let’s make this 3x this summer
Laura P
Any thoughts on substituting olive oil for the butter? Thank you.
amie
Fantastic recipe!
Sean
Loved this! The essence of simple ingredients and maximum flavor. The garlic butter does a lot of heavy lifting, so use fresh garlic, not jarred! It's flexible enough for pantry-clearing add-ons. I sizzled in some halved cherry tomatoes with the garlic butter, and chopped up a stalk of fresh dill to mix in near the end. I bet this dish would be fantastic with some pan-seared shrimp, too.
Emily
Soooo good! Perfect for lunch to take with, or to make fresh if you’re a work from home type. Healthy enough, filling and versatile. Thank you for this gem!
maya
Used radish tops for greens and halved recipe. Beans were a little firm for my taste but good flavors. The greens were the best part.
janisani
I did cook this but I didn't think the beans and raw radishes complemented each other. I thought the combination was very random.
HeatherBK
Delicious. I added some quinoa for a little bit of a nutty taste.
Hammy
So delicious! My second go round with this I sautéed white & red cabbage & the radishes added the beans and finished with the miso & greens. Two bowls later I felt the need to rate it and say it’s a keeper.
kim_in_mn
Solid recipe. I added twice the garlic on accident and I wouldn't change that. I used arugula and regular run of the mill red radishes.
Heather
These beans are amazing! So creamy and flavorful. The lemon adds the perfect bright finish. I subbed green cabbage for the greens. Sauté cabbage until a bit caramelized and season very well. Warm with the beans to combine flavors. The cabbage kept the dish in the warm and roasty rhelm.
Camille
Fabulous! Made as instructed for 3 people. I did add some red pepper flakes to the beans since we like heat.
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