Blistered Green Beans with Garlic and Miso

This was delicious! Used washed, pre-trimmed beans from Costco and the whole thing came together in about 15 min. So easy and good, it will definitely make another appearance on our dinner table soon.

• cucinacantando

• SF Bay Area

• 5/8/2019

My family did not like this - too sweet and too tart.

• Anonymous

• 12/13/2018

Easy and yummy.

• emdean

• Madison, WI

• 11/29/2018

Fantastic, delicious side dish. I added mushrooms because I had them on hand. The whole dish was easy and fast to prepare. A definite repeat!

• kunjan

• Portland, OR

• 9/6/2018

Delicious. I think I left the sugar syrup out.

• ferdinandthecook

• Baltimore

• 8/28/2017

I made these beans without the sugar and they tasted great! Love this recipe so much. They are delicious cold the next day too.

• cookintoronto

• Toronto,Canada

• 7/13/2017

Wow! I made these exactly per the recipe the other night, and what a hit with the hubby! I also used the few that were left over cold in a romaine salad with a lime and miso vinaigrette. So good!

• ant117

• goodyeaGooGoodyear, AZ

• 6/24/2017

I thought this was great. I have trouble finding good recipes for green beans. I had to tweak the proportions of ingredients a little: 2 tablespoons white miso 1 tablespoon honey 1 tablespoons virgin coconut oil 13.33 oz green beans, trimmed I don't think these substitutions affected the taste much so I would probably do the same in the future.

• melpy

• Carlisle, PA

• 6/21/2017

It was great, however we would prefer the green beans a bit less crunchy, although I think this is part of the charm as well and the point of the recipe in a way. Used wild honey in place of the coconut/agave nectar and skilled the coconut oil altogether. Used almost the entire juice of 1 lemon (instead of the 4 tbsp) replacing the lime (didn`t have any at home) as I noticed the consistency could use a bit more. Overall would try it again, perhaps boiling them first and oh be careful not to add too much salt as the miso already gives it a salty kick.

• valérie

• Hamburg, Germany

• 6/17/2017

These weren't great. I had only sweet brown miso, so perhaps that threw off the balance of tastes.

• wheedle

• Manhattan

• 6/12/2017

这是太棒了!我的孩子们,8 & 11女孩,加上我的wife loved it. It was hard not to stir at first, but I got used to it. Will definitely make this again. Does not taste at all burned. Unlike other reviewers I don't think the sauce made too much. I live in Thailand so used coconut juice (no idea what coconut nectar is other than this).

• mahu6

• Maine/Thailand

• 6/11/2017

Not a review, but a question: what do people think of using thawed, frozen green beans in place of fresh ones? I ask because finding quality fresh ones is seasonal at best, and even then many are skinny, puny, and blistered w/o benefit of any fire. I'd never consider canned, but would like to know others' experiences with frozen instead of fresh. And my favorite use for them? Cooked al dente with diced potatoes, sauced with pesto, and then garnished with halved cherry tomatoes, in that order. Thanks!

• mginsd

• SoCal

• 6/10/2017

I made three pounds of these green beans for 9 people, and there was nothing left at the end of the meal. They were outstanding. I could not find white miso, but I found some organic miso soup concentrate. It did make a lot of sauce, so don't just dump all of the sauce on the beans -- you don't need that much. And I used a wok on very high heat -- had to be careful not to steam the beans so they would blister/char.

• cindysphinx

• 2/20/2017

这是很棒的食谱,青豆a whole new level. It's a new favourite for our family. Watch the amount of sauce you spoon out, though. A little goes a long way. I would use about half the amount made for the same amount of beans or double the amount of beans you use.

• lori_gibbo

• Calgary, AB

• 11/5/2016

Great combination of flavors. Used some extra coconut oil instead of the nectar since I didn't have any.

• gintonic22

• Boston, MA

• 9/18/2016