Crispy Miso Green Beans
Prep time
Cook time
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This quick and easy gluten free dish is a fresh take on a traditional veggie, Quick sautéed green beans mixed with a super savory miso butter and tossed with toasted almonds. Crisp, savory, a little salty, a little nutty and addictively delicious!
Recipe type: Veggies, Sides, Thanksgiving
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: serves 8
  • 2 tablespoons butter or dairy free butter, softened
  • 2 tablespoons gluten-free white miso (we use Miso Master Organic Mellow White Miso)
  • 1½ - 2 pounds green beans, ends trimmed
  • heaping ¼ cup sliced almonds, toasted
Miso Butter
  1. In a small bowl, mix butter and miso with a fork or spoon until well combined. Refrigerate 5 minutes.
Toast almonds if you have't already
  1. Heat a small saute pan over medium high heat, add sliced almonds and sauté for 2-3 minutes constantly shaking the pan or stirring the almonds. They will quickly brown so don't leave them, and remove from heat when toasted to your liking. This step only takes a few minutes but greatly enhances the nutty flavor.
Green Beans
  1. Heat a large nonstick sauté pan (preferably one with a cover) over medium high heat until well heated. Add green beans and sauté in the dry pan for 3-4 minutes or until starting to crisp and "blacken" or "char" a bit.
  2. Add 4-5 tablespoons of water to cover the base of the pan, stir green beans, then cover pan and steam for about 1-2 minutes or until water evaporates. Remove cover. Green beans will be green and tender but not overly soft.
  3. Add miso butter* to the green beans and toss to coat. *Start with ½ the miso butter and add more as desired. Saute an additional 1-2 minutes over medium heat or until miso butter melts and green beans crisp. Do not over cook or beans will get too soft. Remove from heat and place in a serving bowl.
  4. Top with toasted almonds and serve.
Tip: if you have extras, heat them up the next day in a saute pan to get crispy again.
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