cannellini beans with caramelized leeks and miso

1 large leek, rinsed
2 tablespoons extra-virgin olive oil oil
2 tablespoons red miso paste
1 tablespoon rice vinegar
1 teaspoon honey
1 15-oz. can of cannellini beans, drained and rinsed
Kosher salt
Red pepper flakes, optional

STEP 1
Cut the dark green part of the leek off and save to make stock. Slice the leek in half length-wise, then chop the white and light green parts of the leek into small half-moons. Heat the oil in a medium skillet or saucepan. Add the chopped leek and a pinch of salt to the skillet, and sauté for 7-10 minutes, or until soft and slightly browned.

STEP 2
Turn the heat up to high and add the red miso paste to the leeks. Mix together, then add the rice vinegar and honey. Stir together for 30 seconds or so. Add the beans, turn the heat back down to medium, and let cook for 2-3 minutes. Taste for seasoning and add more salt if needed. Sprinkle red pepper flakes on top for an extra kick!