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Bon Appétit

Green Beans With Miso Butter

4.4

(43)

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Recipe information

  • Yield

    2 Servings

Ingredients

1

/2 pound trimmed green beans

2

tablespoons plus 2 teaspoons room-temperature unsalted butter

2

teaspoons miso

2

tablespoons vegetable oil

Kosher salt and freshly ground black pepper

2

teaspoons minced shallot

1

garlic clove, minced

1

/4 cup sake

1

/4 cup vegetable broth (or water)

Sesame seeds (optional)

Preparation

  1. Step 1

    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.

    Step 2

    Whisk butter with miso in a small bowl.

    Step 3

    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.

    Step 4

    Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.

Nutrition Per Serving

One 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) 510
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Reviews (43)

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  • Warning: The ingredient list is hard to read. I mistook it for "2 pounds of beans, 4 cups of sake and 4 cups of broth". This meant I had quite a soup to cook down, and I definitely didn't want the beans in there while doing so, or they would have gone soggy. Maybe this is what happened to some other people in this comment section. Other than that, the miso and sake sauce is great.

    • Thomas Dybdahl Ahle

    • 11/23/2023

  • Sorry. Not a fan. The blanching was not a good call here—particularly with the added liquids later in the cooking process. It had legs but the cooking process killed the beans.

    • Aaron

    • Vancouver, BC

    • 11/16/2022

  • I’m not really a fan of green beans but my mom requested them “with garlic and butter” for Easter. I thought we could punch a little higher than that and this sounded perfect. I had a white miso paste with yuzu from a friend which lent a delightful citrusy note to the dish. I used dry sherry instead of sake because it was what I had. Didn’t bother with adding broth or water. Would make again in a heartbeat with half the miso butter (and probably including the broth) just to make it a little healthier for a normal dinner rather than special occasion and think it would still be plenty flavorful.

    • BananaMartini

    • Elkins Park, PA

    • 4/4/2021

  • delicious, great use for green bean csa.

    • brushjl

    • Solon, ohio

    • 9/12/2019

  • Ridiculously good, and the butter goes good on anything you have sitting in the fridge ...

    • Anonymous

    • Washington, DC

    • 8/27/2019