Delicious Recipes by Cookin Foods
Welcome to Cookin Foods Food Blog
Follow along with us as we experiment in the kitchen!
🧄 Ingredients
For the leeks & beans:
- 2 large leeks (about 1 lb), sliced thin (white + green parts)
- Extra-virgin olive oil
- Salt and black pepper
- 2 garlic cloves, thinly sliced
- 2 fresh thyme sprigs
- 2 (14 oz) cans white beans (cannellini or butter beans), drained
- 4 eggs
- Handful of tarragon or parsley, roughly chopped
- Toasted bread, optional but encouraged
For the miso vinaigrette:
- 4 tsp white miso paste
- 1 tsp Dijon mustard
- 1 garlic clove, finely grated
- 2 tsp red wine vinegar
- 2 tbsp extra-virgin olive oil
🔥 Instructions
1. Clean the leeks properly (this matters)
Put the sliced leeks in a colander and rinse them well, separating the layers to wash out the dirt. Do it again. Drain, but don’t dry them—leftover water helps them soften instead of burn.
2. Cook the leeks until they surrender
Heat a large skillet or Dutch oven over medium-high with a couple tablespoons of olive oil. Add the leeks, season generously with salt and pepper, and cook until the water cooks off and they start sticking a little, about 5–6 minutes.
Add the garlic and thyme, reduce heat to low, cover, and cook gently for 20 minutes, stirring occasionally, until the leeks are soft, silky, and borderline jammy. Remove and discard the thyme stems.
3. Deal with the eggs
Bring water to a full rolling boil first.
Gently lower cold eggs into the boiling water.
Boil for 6½ minutes (6 minutes for looser, 7 for firmer).
Transfer immediately to an ice bath for at least 3 minutes.
Peel once cool enough to handle.
4. Make the vinaigrette
In a large bowl, whisk together the miso, Dijon, grated garlic, vinegar, and olive oil until smooth. It should taste savory, sharp, and slightly bossy.
5. Combine everything that matters
Add the warm leeks to the vinaigrette and stir until coated. Fold in the white beans and let the mixture cool slightly. Toss in most of the herbs and gently mix.
6. Finish like you planned this
Divide the leeks and beans into bowls. Drizzle with olive oil. Top each with a halved jammy egg and scatter the remaining herbs over everything. Serve with toast if you’re smart.
Final Notes
- If the leeks aren’t silky, cook them longer.
- If it tastes flat, add salt or vinegar.
- If you eat it straight from the bowl standing over the counter, no judgements here.