Green Beans With Miso Butter Recipes

GREEN BEANS WITH MISO BUTTER

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.

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

WHITE BEANS WITH RADISHES, MISO AND GREENS

Steps:

• In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
• In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
• Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
• Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.

SKILLET-CHARRED SUMMER BEANS WITH MISO BUTTER

Steps:

• Mix butter, miso, chile, and ginger in a small bowl until smooth.
• Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
• Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.

GREEN BEANS IN SPICY MISO SAUCE

Steps:

• In a large skillet, heat oils and sauté garlic for 30 seconds.
• Add the onion and sauté until translucent. Add green beans and sauté 3 to 5 minutes. Dilute miso with 2 tablespoons cold water.
• Mix corn starch with 3 teaspoons cold water. Mix dissolved miso, syrup, mirin and starch together.
• Add to the hot beans, stirring constantly for about 1 minute until thick.

QUICK SESAME GREEN BEANS

Steps:

• Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
• Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.