One-pan Leek Miso Butterbeans

A simple, nutritious and packed with flavour meal that is perfect for any weeknight or busy lunch time. If you have any on hand we recommend adding mushrooms which pairs beautifully with leeks and miso paste. 


  • No leeks? Use mushrooms instead. 
  • No onion? Use shallot instead. 
  • No butter beans? Try with cannellini beans instead. 
  • No butter? Use olive oil or vegan butter instead. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


2 Leeks

1 Onion (chopped )

2 tbsp Miso paste

1 Can butter beans (drained )

Olive oil

1 tbsp Unsalted butter

a pinch of Chilli flakes

½ Lime

2 tbsp Parsley (chopped )

Salt & pepper


  1. Trim and cut the leeks lengthwise. Then cut each halves into two, leaving you with 8 pieces. Place a large frying pan over a medium-high heat. Add two tablespoons of olive oil. Cook the leeks cut side down pressing on top of them for about 5 minutes, or until lightly charred. Flip on the other side, season with salt and pepper and add 50 ml of water to create a steam. Cook until all the water has evaporated and the leeks are tender. Remove from the pan and set aside. 
  2. Add the butter and 1 tablespoon of olive oil to the same pan. Cook the onion until fragrant, then add the drained butter beans, and chilli flakes. 
  3. Add the miso paste to a small bowl, and cover with 100 ml boiling water. Mix until all the miso paste is diluted in the water and add to the pan with the beans. 
  4. Cook for 5 minutes, then add the leek back to the pan to reheat. Turn off the heat, add the lime juice and parsley. Season to taste with black pepper and enjoy. 
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How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.