- 1/2 pound trimmed green beans
- 2 tablespoons plus 2 teaspoons room-temperature unsalted butter
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced shallot
- 1/4 cup vegetable broth (or water)
Cook 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 butter with miso in a small bowl.
Heat 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 shallot and garlic; cook for 1 minute. Add sake; cook until almost evaporated, 1–2 minutes. Add 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.
Nutritional ContentOne serving contains: Calories (kcal) 340 Fat (g) 29 Saturated Fat (g) 11 Cholesterol (mg) 40 Carbohydrates (g) 11 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 510Reviews Sectiondelicious, great use for green bean csa.brushjlSolon, ohio09/12/19Ridiculously good, and the butter goes good on anything you have sitting in the fridge ...AnonymousWashington, DC08/26/19
Buttery White Beans with Miso & Spring Greens
Spring is finally here at Tumbleweed Farm! After months of relying on storage crops, freezer veggies and lots of meat, we can finally have some fresh ingredients from the 2021 season! Damn it feels good!
This meal (yes, I’m calling this bowl of beans a complete meal) has so much flavor with minimal ingredients that I feel like I’m somehow missing something. But the truth is, between the creamy beans, butter, miso and fresh greens this bowl is jam packed with all of my favorite combinations. Everything is locally sourced including the miso paste which I’ve fallen in love with over the past few years. Jorinji Miso is a Portland based company run by Earnest Migaki, who is a third generation Japanese American born and raised in Portland, OR and his wife Yuri Migaki, who is Japanese and moved to Portland in 2015. The back story of how Jorinji Miso came about is really touching and you can read about it here.
The beans I used in this recipe are from my go-to Sungold Farm– based in Forest Grove, OR. I love their beans because they’re fresh and have the best texture. I didn’t realize how old and stale beans could be (especially from the bulk bins at the grocery store) until I found Sungold. Of course, any white bean you can get your hands on will work but be mindful that cooking times will very depending on the freshness of your beans. As a side note, you can whip up your beans in advance to make this weeknight meal a breeze to prepare. The beans are the only time consuming part but it’s all hands off time and SO worth it.
I love serving this bowl of beans with a hard or soft boiled egg and a slice of toasted sourdough bread. You can even top your bread with the beans for a hearty slice of fancy toast. However you choose to serve these beans just know they won’t last long. This combination is awesome!
Happy spring eating everyone!
Buttery White Beans with Miso & Spring Greens
Prep Time: 8 hours Cook Time: 10 minutes Serves: 4
- 1 cup dried white beans (cannellini, navy, Great Northern or butter beans)
- warm water for soaking
- 2 Tablespoons white miso
- 4 tablespoons unsalted butter
- 3 cloves of garlic, chopped
- 1/2 teaspoon crushed red pepper flakes
- handful of microgreens, pea shoots or any fresh spring green
- 3-4 radishes, thinly sliced
- hard or soft boiled eggs for serving
- olive oil for drizzling
- squeeze of fresh lemon juice or red wine vinegar for finishing
- Cover the beans with warm water by about 2 inches. Leave in a warmish spot in your kitchen anywhere from 8-24 hours. Drain and rinse the beans and place in a large pot. Add enough water to cover the beans by 2 inches and bring to a gentle boil. Reduce the heat and simmer, covered for 2-3 hours or until cooked. Check the beans every 30 minutes and add more water as necessary.
- In a small bowl whisk together the miso with 1/4 cup of water until dissolved.
- Heat the butter in a large skillet over medium heat. Once the butter has melted and starts to foam add the garlic and pepper flakes. Cook, stirring often for about 1 minute. Add the cooked beans and toss to coat them in the garlic and pepper flakes. Pour in the miso mixture and give the pot a good stir. Keep on low heat until the beans are warmed through and the flavors have had a chance to meld together. About 5 minutes. If the mixture gets too dry add a splash of water.
- Meanwhile prepare your eggs your favorite way. I cook mine in boiling water for 7 minutes. Remove, drain and rinse under cold water before peeling.
- Remove the beans from the heat and toss in the greens and radishes. Drizzle with olive oil, lemon juice or a dash of red wine vinegar. Serve with eggs and a pinch more of crushed red pepper flakes if desired.
Use this recipe as a guide and adjust measurements and ingredients as necessary. Adapted from the NYT cooking blog
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Miso butter green beans
My Mom left a day and a half ago and I’m still in mourning.
We had such a good time – it was filled with cousins, touring LA (movies, Venice beach, Hollywood Blvd), and many, many amazing meals.
After an amazing last breakfast (bld) and a trip to the airport, I came home utterly bummed and super sad. I ate a brownie for lunch. I sulked around. And then I pulled myself together and made these green beans. Even though I’ve been in a bit of a cooking slump lately, spending some time in the kitchen is always something I enjoy and usually makes me feel better. (If the recipe turns out well, I enjoy it even more!)
These green beans are simply delicious. I had torn out a recipe from Bon Appetit for Green Beans with Miso Butter, but the ingredient list was long and the process a bit tedious for me. I skipped most of the ingredients and process, leaving only my favorite parts. The miso adds wonderful savory flavor to standard green beans and comes together in minutes!
Eat them on a depressing afternoon, a sunny, fun afternoon or alongside some grilled fish, chicken or tofu with a side of brown rice.
Crispy, super vibrant, and good for you, green beans have got it all going on. That's why we're sharing 20 of our favorite green bean side dish recipes to serve alongside your main course tonight. Whether it's a quick and casual weeknight dinner or a festive holiday feasts, these sides will complete any meal.
There are a number of different ways to prepare green beans, including simple cooking methods such as steaming, blanching, or microwaving. The goal when preparing green beans is never to overdo it&mdashcook until they're just tender on the inside but still have a snappy, crunchy bite. Overcooking them will also cause them to lose their beautiful bright green color, which would be a complete tragedy.
Once cooked, there are so many ways to dress up green beans. For the most understated side dish, season them with just salt, pepper, and a touch of lemon zest. We also like to turn the heat up with chile peppers, spicy mustard, and warm, aromatic spices.
If you're in the mood for an all-time classic, you'll be delighted to know that we have two tasty recipes for green bean casserole. One version is about as timeless as it gets with an indulgent addition of bacon. Chopped, crispy strips of everyone's favorite pork product are both tossed with the green bean mixture and sprinkled on top as a garnish. We also have an even more autumnal recipe that calls chestnuts, homemade buttery breadcrumbs, and plenty of fresh herbs. Both recipes are totally delicious that it would be impossible to pick a favorite, so go ahead and try them both.
If you're ready to fall in love with green beans all over again, make some of these fabulous side dish recipes to pair with dinner this week.
Miso: An Ancient Solution For Modern Meals
Above, three types of miso, or fermented soybean paste commonly used in Asian cooking, are on display.
It was 8 p.m. I had told my friend to be over at 8:30 for dinner, and there I was, dripping sweat in my yoga gear, plowing through my front door with my day's work clothes and yoga mat in hand.
"What had I been thinking," I wondered, "offering dinner a half-hour after I return home?"
My options were limited. Thankfully, I was cooking for a friend who I knew would love me, bathed or not. So I decided to skip a shower and throw on a sweatshirt instead. Scurrying into the kitchen, I threw the freezer and refrigerator doors open. Frozen tilapia, check. A fresh vegetable, check. Now, what to do with the fish?
Miso is a versatile ingredient that many shy away from. It is unfamiliar, with bold flavors and colors. If used correctly, however, miso can transform a piece of frozen fish into a delectable and elegant meal. It can complement meats, vegetables, even fruit.
My eyes scoured the back of the fridge. Then I spied my ingredient, hiding under gochujang -- a hot pepper paste — and a container of cream cheese: miso. My sister had once made me a miso-glazed fish, and taking the filets out to thaw, I attempted to re-taste the ingredients in my mind. Something sweet, I recalled, and something tangy. Miso, unlike many other flavoring components, has a strong taste and texture of its own. Feeling similar to nut butter on the tongue, it's exudes a distinct salty, funky aroma.
Miso is a fermented soybean paste. Though once uncommon in U.S. food stores, it is now available year round in several varieties. Miso ranges from light to dark, gaining flavor and intensity with the depth of its color. Some types are fermented with other grains: barley, rice and buckwheat, while others simply use the fundamental soybean.
The origins of miso trace back to the 700s B.C. in China, when fish bones and meat were used as the base. Soybeans became the main ingredient around 100 B.C. Miso, then known as jiang or "paste," was an essential condiment for pickling, keeping produce fresh for a longer period of time.
About The Author
Eve Turow is a native Chicagoan with a passion for cooking, eating and writing about food. You can follow Eve on her current journey through Southeast Asia on her blog.
Miso arrived in Japan around the same time as Buddhism, approximately A.D. 550. It also traveled throughout Southeast Asia, taking on different names and qualities as each culture adapted the recipe, becoming varieties of Korean jang, Indonesian taucho, Vietnamese tuong, Thai tao-chio and Malaysian tau-cheo. Homemade miso traditions gained a stronghold in northern Japan, eventually integrating soybeans as they did in China by following a 6th-century encyclopedia outlining the how-to's of miso-making. Today it is an essential element in Japanese cooking, especially in the well-known miso soup.
Miso has several health benefits: It is high in manganese, zinc, phosphorus and copper, along with protein and dietary fiber. In fact, one tablespoon of miso carries 2 grams of protein — sort of a "super condiment." It is also incredibly easy to store just refrigerate it in an airtight container, and it can stay for up to a year.
During my evening of hasty dinner preparations, I was extremely thankful to see my container of miso patiently waiting for its next use in the corner of my fridge.
Scooping out a tablespoon of the paste, I plunked it into a dish. On top, I added some soy sauce and honey. Quickly whisking it all together, I dipped my pinky into the concoction to see if I had successfully re-created my sister's rendition. The bold flavors swirled around in my mouth — the ocean and honeycomb in one bite. Letting out a sigh of relief, I slathered the sauce on top of the fish filets and popped them into the oven to bake. Seven minutes later, my friend, Lauren, had arrived, and the fish was ready to eat.
Miso is a versatile ingredient that many shy away from. It is unfamiliar, with bold flavors and colors. If used correctly, however, miso can transform a piece of frozen fish into a delectable and elegant meal. It can complement meats, vegetables, even fruit. Many use it in salad dressings, blending the paste with ginger, carrots and oil. Used with sesame paste, it is an irresistible treat, almost like peanut butter, but, dare I say it, even better. Toss it with green beans, spinach, noodles — whatever you happen to have.
Sitting down to dinner, Lauren excused my attire and took a bite of the warm fish. "Mmmm," she said, "how did you do this?" I gave my sister the credit she was due and admitted that it had taken less than a half-hour.
When you continue to try new ingredients, there are endless wonderful dishes in your future, and miso is a good place to start. Since that night, I make sure to have miso in my refrigerator for last-minute dinner inspiration, allowing me to create unusual and creative dishes in a matter of minutes, whatever I'm wearing.
- 12 ounces green beans, trimmed and washed* (about 3 cups)
1 tablespoon chopped toasted almonds
1 tablespoon olive oil
2 tablespoons shallot, chopped fine
2 cloves garlic, sliced thin
1 tablespoon miso paste
1/4 teaspoon black pepper
If using frozen green beans, cook according to the package directions.
If using fresh, steam in the microwave until crisp tender, or boil them in a medium saucepan for two to three minutes, then drain and plunge into ice water to stop the cooking.
Place a large skillet over medium heat, add the oil, and then the shallots and garlic.
Cook, stirring constantly, for one minute. Add the miso to the pan and cook another minute as you continue to stir.
Stir in 1/2 cup water, then add the green beans.
Cook for 2 minutes, remove from pan and sprinkle on the almonds. Serve warm.
Miso green beans
These miso green beans are cooked with shallots that have been caramelized, flash fried so they stay fresh and crisp and get topped with some toasted sliced almonds for a little crunch. You could look at them as a side, but I end up eating them as the main event over some brown rice or noodles. They’re tasty beans!
Add miso to anything and it takes the flavor over the top. It’s fermented soy bean paste so you know it brings the umami. You’ve seen me add it to creamy dressings and even my perfect vegan mac & cheese sauce. In these miso green beans it obviously shines and all you’ve got to do is toss the beans at the very end in a mix of miso, lemon juice, and water. This recipe is uber easy and really satisfying!
This week I show you how to make them in the video below along with some yummy tempeh croutons. The tempeh really rounds the beans out over rice to a whole meal packed with protein and substance. But sometimes I just like eating these straight up on their own too.
Green Beans with Miso Butter - Recipes
Green beans with miso sesame sauce
1 pound (500 grams) green beans
1 teaspoon salt
5 tablespoons sesame seeds
2½ tablespoons miso
1½ tablespoons maple syrup
Bring salted water to a boil and blanch green beans for 2 to 3 minutes then plunge them into cold water and drain well.
Cut the beans into 3-inch long pieces and place them in a medium-sized bowl.
Toast the sesame seeds in a small skillet over low heat, stirring occasionally until golden brown. Put the toasted sesame seeds in a “suribachi” (mortar) and crush them with a pestle.
If you don’t have a mortar, either place the cooled seeds in a Ziplock bag seal it and crush them with a rolling pin or grind them in a small food mill or processor for only 5 seconds with a couple of pulses.
Stir in the miso and the maple syrup. Pour the sauce over the green beans, toss and serve.
Miso corn muffins
Makes 12 muffins
1½ cups all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ cup (½ stick) butter, melted
¼ cup oil
½ cup milk
1/3 cup yogurt
2 tablespoons miso
Whisk the eggs in a bowl. Add the butter, oil, milk, yogurt and miso and whisk well to combine.
In a separate bowl, combine the flour, cornmeal, sugar, baking powder and baking soda and mix.
Add the egg mixture to the dry ingredients and whisk until just combined.
Butter the muffin pan and fill evenly with the batter. Bake for 20 to 25 minutes.
Miso soboro don
(Rice bowl topped with miso-crumbled meat or tofu) 3 to 4 servings
1 pound (500 grams) ground meat (beef, chicken or pork) or a 400- to 500-gram block of firm tofu
1 tablespoon toasted sesame oil
2/3 cup water
1 teaspoon ginger (grated, with juice)
3 tablespoons miso
1 tablespoon soy sauce
½ tablespoon maple syrup
2 tablespoons mirin (optional)
For the meat option, heat the sesame oil in a medium-sized frying pan over medium heat. Add the meat and break into small pieces.
For the vegetarian option, break the tofu into small pieces by hand and place in a medium bowl. Break into smaller pieces with a whisk before heating in the pan.
Add all the remaining ingredients and bring to a boil, lower the heat and stir occasionally until the liquid has almost evaporated. Serve on steamed rice and steamed greens.
Put all the ingredients in a medium frying pan over medium heat bring to a boil, lower the heat and stir occasionally until the liquid has almost evaporated. Serve on steamed rice and steamed greens.
How do you make sesame miso green beans?
Making these green beans is super simple. For this recipe, you’ll need a cast-iron skillet, a knife, a cutting board, a wooden spoon or a silicone spatula, a small bowl, measuring spoons, and a whisk.
After you’ve gathered your equipment, you’ll need to trim and wash your green beans and peel and mince three garlic cloves. Bring the cast iron skillet to the stove and turn the heat on low. Add half the canola oil with the garlic cloves and simmer for 2-3 minutes. Add the green beans and the rest of the oil and ensure the temperature is not too hot so you don’t burn the garlic. Cook the green beans on low for 15 to 20 minutes until somewhat blistered. If the garlic starts to char, push all the way to the side to keep it off the heat.
Meanwhile, combine the miso, toasted sesame oil, rice vinegar, and water together and whisk to combine. You may have to nuke the mix in the microwave for 10-15 seconds to heat the miso so it melts a little and mixes with the other liquids. Try the sesame miso dressing… If you think it needs some salt, add a splash of tamari.
Once the green beans look somewhat blistered, add the sesame miso mix to the skillet and let cook until the mixture is thicker and sticks to the green beans. Then, remove the green beans and add them to a serving dish or plate. Sprinkle with toasted sesame seeds and you’re good to go!
Green Beans in Sesame Miso
This delicious Green Beans in Sesame Miso recipe is a new twist on an old favorite seasoned with our Miso Master Organic Traditional Red Miso. YUM!
- 3 cups green beans, cut on the diagonal
- 1 small pinch sea salt
- 3 Tbsp sesame seeds
- 1 Tbsp Emperor’s Kitchen Organic Toasted Sesame Oil
- 2 Tbsp Miso Master Organic Traditional Red Miso
- 1 Tbsp mirin or cooking wine
- 1 tsp lemon juice
- 1 Tbsp Sweet Cloud Organic Brown Rice Syrup
- Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool.
- Toast sesame seeds in dry skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.) Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, and then add miso.
- Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry.
- Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.
- Enjoy and share with family and friends!
Did you make this recipe?
Miso Master Organic Country Barley Miso
Miso Master Organic Country Barley Miso is a long term miso aged naturally for 18 months through four seasons in traditional hand-crafted Cypress, Redwood or Fir barrels. Our Country Barley miso has a higher soybean content in relation to the barley koji and requires a longer aging period to break down the complex protein and fat molecules into their more digestible constituents. Delicious is soups, gravy or sauces!
Purchase Miso Master Organic Country Barley Miso at your favorite organic market or enjoy home delivery from our Great Eastern Sun Online Market HERE >