Skillet Charred Summer Beans With Miso Butter 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.

SKILLET-CHARRED SUMMER BEANS WITH MISO BUTTER



Skillet-Charred Summer Beans with Miso Butter image

If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.

Provided by Chris Morocco

Categories     Bon Appétit     Side     Summer     Green Bean     Butter     Ginger     Vegetarian     Healthy     Quick & Easy     Quick and Healthy     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Sesame

Yield 4 servings

Number Of Ingredients 7

4 Tbsp. unsalted butter, room temperature
2 Tbsp. white miso
1/2 serrano chile, finely grated
1 1/2" piece ginger, peeled, finely grated
12 oz. Romano, wax, and/or green beans
2 tsp. extra-virgin olive oil
Lime wedges and toasted sesame seeds (for serving)

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.

SKILLET-CHARRED GREEN BEANS



Skillet-Charred Green Beans image

These green beans with bagna cauda flavors make a wonderful accompaniment to any meat, fish or chicken dish. The beans are simple to cook and fairly effortless, so do resist the urge to stir too often. Allow them to sit, caramelize and shrivel to bring out all of their natural sweetness. Anchovies are tossed in at the end for a bright, salty hit that complements the sweet beans and shallots. These beans can be made ahead, and are equally delicious warm or at room temperature.

Provided by Kay Chun

Categories     easy, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
1 pound green beans, trimmed and patted dry
Kosher salt and black pepper
3 anchovies, minced

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
  • Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
  • Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
  • Transfer to a serving platter and serve warm or at room temperature.

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