Crispy Miso Green Beans
- 2 tablespoons butter or dairy free butter softened
- 2 tablespoons gluten-free white miso we use Miso Master Organic Mellow White Miso
- 2 pounds green beans ends trimmed
- heaping 1/4 cup sliced almonds toasted
- 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
- 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.
- 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.
- 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.
- Add miso butter* to the green beans and toss to coat. *Start with 1/2 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.
- 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.