Green beans show up at our dinner table once a week, most of the time in a quick preparation with slivered, toasted almonds.  It’s nice to have some recipes that you can almost pull on your sleep.  This version from Bon Appetit is almost as simple, but feels a lot more special because it uses miso.  I suppose it’s the funk factor, that umami component that adds extra flavor. Try this recipe, even if you don’t normally use this Japanese gem in your cooking. You’ll love it, I am sure.

(adapted from Bon Appetit)

2 + 1/2 pounds green beans
1/4 cup white miso (may use less if you are a miso newbie)
3 tablespoons  rice vinegar
2 tablespoons mustard
2 tablespoons grapeseed oil
1 tablespoon sugar
1/4 cup slivered almonds, toasted

Cut green beans in pieces 1 to 1.5 inches long. Cook them in a large pot of boiling salted water until crisp-tender (less than 5 minutes). Transfer to a large bowl of ice water to cool. Drain well. 

Whisk miso,  vinegar, mustard, oil, and sugar in a small bowl. Season with salt, but very lightly because miso is already salty. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds.


to print the recipe, click here

I always have miso in the fridge. It keeps for a long time, and shows up more and more in recipes everywhere. I often add it to sauteed mushrooms, but green beans match equally well with the sweet-saltiness of miso.  Yin and Yang.  Gotta love it!

This dish is a great side for chicken, salmon, steak, or pork. And leftovers are excellent even at room temperature.

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