This recipe by Colu Henry on the NYTimes Cooking site boasts a cooking time of about 10 minutes. And that is pretty much true. You empty a can of rinsed beans into some garlicky butter, add the miso, and then, off the heat, add the vegetables.

It is pretty good although our lightly salted butter combined with the miso made the dish quite salty. I also think using olive oil or a neutral oil would work in place of the butter and also keep these beans in the vegan realm. John enjoyed the cooked radishes but I would prefer to keep the salad greens, radishes, and cucumbers (my addition) raw and just let the warm miso beans wilt everything slightly.

Cannellini beans with white miso and radishes