Blistered Green Beans With Garlic And Miso Recipes

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MISO BUTTER GREEN BEANS



Miso Butter Green Beans image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, melted
1 tablespoon miso paste (yellow or white)
1 clove garlic, grated
1 scallion, finely chopped
1/2 pound green beans, trimmed
2 tablespoons canola oil
Kosher salt
Store-bought crispy onions, for garnish

Steps:

  • Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
  • Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
  • Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

BLISTERED GREEN BEANS WITH GARLIC AND MISO



Blistered Green Beans with Garlic and Miso image

Don't rush to shake the pan and toss the green beans before they blister; they need a little time to char.

Provided by Mary Gonzalez

Categories     Bon Appétit     Side     Green Bean     Summer     Spring     Dinner     Lime Juice     Garlic     Sauté     Vegan     Vegetarian     Cilantro     Wheat/Gluten-Free     Labor Day

Number Of Ingredients 9

3 garlic cloves, finely chopped
3 tablespoons fresh lime juice
3 tablespoons white miso
1 tablespoon coconut or agave nectar
3 tablespoons virgin coconut oil
1 1/2 pounds haricots verts or green beans, trimmed
Pinch of crushed red pepper flakes
Flaky sea salt, freshly ground pepper
1/3 cup coarsely chopped cilantro

Steps:

  • Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
  • Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8-12 minutes.
  • Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

BLISTERED GREEN BEANS



Blistered Green Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 3

2 tablespoons butter
8 ounces green beans, trimmed
1 tablespoon soy sauce

Steps:

  • Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.

GREEN BEANS WITH MISO BUTTER



Green Beans with Miso Butter image

Provided by Patrick Fleming

Categories     Soy     Side     Vegetarian     Green Bean     Sake     Simmer     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 11

1/2 pound trimmed green beans
2 tablespoons plus 2 teaspoons room-temperature unsalted butter
2 teaspoons miso
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 teaspoons minced shallot
1 minced garlic clove
1/4 cup sake
1/4 cup vegetable broth or water
sesame seeds

Steps:

  • Cook 1/2 pound trimmed green beans in a large pot of boiling salted water until crisp-tender, 2-3 minutes; drain. Transfer to a bowl of ice water to cool; drain. Whisk 2 tablespoons plus 2 teaspoons room-temperature unsalted butter with 2 teaspoons miso in a small bowl. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in 2 teaspoons minced shallot and 1 minced garlic clove; cook for 1 minute. Add 1/4 cup sake; cook until almost evaporated, 1-2 minutes. Add 1/4 cup vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute. Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.

BLISTERED GREEN BEANS WITH SHALLOTS AND PISTACHIOS



Blistered Green Beans With Shallots and Pistachios image

The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird's-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey - but they're equally at home on the dinner table, regardless of the season.

Provided by Nik Sharma

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons neutral oil, such as grapeseed, plus more as needed
3 medium shallots or 1 small red onion, peeled and sliced crosswise into rings
Fine sea salt
4 garlic cloves, peeled and minced
2 tablespoons chopped pistachios
1 1/2 pounds green beans, trimmed and cut in half
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper
2 tablespoons lime juice

Steps:

  • Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
  • In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
  • Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
  • Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.

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BLISTERED GREEN BEANS WITH GARLIC AND MISO
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Top Asked Questions

How to cook green beans in a pan?
Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside. Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes.
How to cook green beans in a cast iron skillet?
Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side. Finish the dish: Add the miso butter mixture and turn the heat off.
What can I make with miso paste?
I think a lot of vegetables would be great this way. A simple miso-infused butter turns a pile of fresh green beans into an umami bomb. 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.
How do you make miso sauce?
Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.

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