If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Ingredients
4 servings
Step 1
Mix butter, miso, chile, and ginger in a small bowl until smooth.
Step 2
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.
Step 3
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.
How would you rate Skillet-Charred Summer Beans With Miso Butter?
Leave a Review
Reviews (7)
Back to TopI liked this, but didn't love it. I'll probably make it again.
Soy23
occupied Catawba land
9/6/2021
I added a hit of yuzu kosho and didn't have a hot pepper. It's really good, although I probably oversauced it by rolling the beans fully in the 'sauce' instead of plopping them on top
kitvishnu7312
Los Angeles
6/25/2021
Delicious! I turned it into an entree by adding tofu (cubed, tossed in a little olive oil and baked at 400 for 30 minutes) to the beans, stirring in the miso butter and serving it over rice. The whole family loved it - we'll definitely be enjoying this again.
alexgj
Toronto Canada
9/29/2020
I had some sad-looking beans, so I was searching for a recipe to add some flavor. This one did the trick.
Anonymous
Palo Alto
9/5/2020
Fun mix in for my butter and bean obsession. Used pickled miso from Volcano kimchi. Broiled on cast iron and the bean texture wasn’t great
DJBeeyJay
SF, CA
6/26/2020
Simple and oh so delicious!
whatswrong9
Los Angeles, Ca.
2/19/2020
Delicious yet simple to prepare side. Slightly crisp sweet beans, bitterness from the char, and the silky umami richness of the butter combine for a lovely contrast of flavor and texture. I did steam the beans with a bit of chicken broth at the end as little ones were burning and others weren’t done yet.
pattyrhee
Titusville FL
9/2/2019
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