Blistered Green Beans with Miso Butter
A simple miso-infused butter turns a pile of fresh green beans into an umami bomb.Katie Workman green bean
Serving Size: Serves 4
So, you probably know miso is a fermented soy bean paste. And you might know that it comes in a number of colors/flavors/strengths. Usually the lighter the miso, the more delicate the flavor—but having said that even the lightest miso packs a nice wallop in terms of flavor and saltiness and umami, which is known as the fifth taste. You don’t need to use all that much to make a big impact in a dish, as these green beans prove.
Fresh Green Beans:
You can use regular garden-variety green beans, but do make sure that they are nice and fresh and crisp—this is a pretty obvious thing to say, but I’m hammering at it a bit because when you are cooking green beans this way, with no water or much liquid to speak of, they won’t really get “refreshed” the way they would if they were simmered in water. So the tenderness really needs to come from the beans themselves, not the cooking liquid. don’t think about frozen or canned for this recipe.
If you can get haricot verts, which are skinny tender green beans, then all the better (but—you know—still make sure they are young and fresh and tender!)
You can see these very attractive and flavorful beans here nestled alongside a plate of Mongolian Beef. Try this recipe with brussels sprouts or broccoli florets as well. Or sliced carrots! I think a lot of vegetables would be great this way.
- Green Beans and Mushrooms with Shallots
- Honey Creole Mustard Green Beans
- Green Bean Salad with Clementine Oranges and Feta
More Green Bean Recipes:
- 2 tablespoons fresh lemon juice
- 2 tablespoons white miso paste
- 1 tablespoons soy sauce
- Squirt of Sriracha or other hot sauce or to taste
- 3 tablespoons unsalted butter
- 12 ounces haricot verts or green beans trimmed
- 1 garlic clove finely minced
- In a small bowl, combine the lemon juice, miso paste, soy sauce, and hot sauce until well blended.
- In a large skillet, melt the butter over medium heat. Add the green beans and cook for a total of about 7 or 8 minutes, only flipping them a few times during the cooking process so that the beans get a nice bit of dark brown in spots where they are in contact with the pan. When they are cooked to your liking, and browned in a bunch of places, add the garlic, give everything a stir so that you can smell the garlic, and pour in the miso sauce. Flip the beans around in the miso until they are nicely coated with the sauce. Transfer to a plate and serve hot.