These miso green beans are cooked with shallots that have been caramelized, flash fried so they stay fresh and crisp and get topped with some toasted sliced almonds for a little crunch. You could look at them as a side, but I end up eating them as the main event over some brown rice or noodles. They're tasty beans!
Add miso to anything and it takes the flavor over the top. It's fermented soy bean paste so you know it brings the umami. You've seen me add it to creamy dressings and even my perfect vegan mac & cheese sauce. In these miso green beans it obviously shines and all you've got to do is toss the beans at the very end in a mix of miso, lemon juice, and water. This recipe is uber easy and really satisfying!
This week I show you how to make them in the video below along with some yummy tempeh croutons. The tempeh really rounds the beans out over rice to a whole meal packed with protein and substance. But sometimes I just like eating these straight up on their own too.
miso green beans
Ingredients
- ¼ C sliced almonds
- 2 tablespoon avocado oil, divided
- ½ C thinly sliced shallot (about 1 large shallot)
- 12 oz / 340g trimmed green beans
- 1 tablespoon white mellow miso
- 1 tablespoon lemon juice
- 1 tablespoon warm water
Instructions
- Combine miso, lemon juice and water in a small bowl and set aside.
- Heat a dry cast iron pan over medium-high and toast almonds for about 2 to 3 minutes tossing occasionally until golden brown and fragrant. Remove into a dish and set aside.
- Return the pan to medium-high heat and add another tablespoon of oil to the pan. Toss in shallots and green beans. Lay in an even layer and allow to cook about 2 to 3 minutes, then toss again, and let cook another 3 minutes. You want the cast iron hot but it shouldn't be smoking too much. Lower heat to medium if necessary. You want the beans to be bright green and still slightly crisp and the shallots to be caramelized. Turn off the heat and let cool for about 30 seconds.
- Pour the miso, water, lemon mixture on top and toss to coat. Once coated, immediately remove the beans to a dish. You don’t want them sitting around in the hot pan. Top with almonds and serve immediately.
Angela Mason
So good and simple to make!!
We didn't have almonds, so we roasted peanuts and it was so yummy (and we liked the crunchy bits 🙂
Served on top of rice.
Lauren Toyota
so glad you liked them !
Emily
Loved this! Fast, easy and super delicious. You could sub pretty much any vegetable for the green beans and it would be just as good. Made the tempeh croutons with it, also fantastic! My husband commented they taste like fried chicken.
Ann
I'm obsessed with these green beans! I eat them over rice or noodles as a meal. Sometimes if I don't have almonds (and sometimes even if I do) I top this with pickled sushi ginger. YUM.
Lauren Toyota
YUM! I love pickled ginger 😀
Hanusia
Been meaning to make this forever and I finally did, with asparagus instead of green beans! Soooo yummy- this is sure to become a staple!
Sandy harper
Caramelising onions or shallots takes a long time at low heat, these are not caramelised.
Lauren Toyota
so they look caramelized to me, no? Slicing them very thin helps speed up the process, the steam from the beans helps them not burn... of course one has to know how to cook properly. Cannot guarantee results, as I am not with you in your kitchen teaching you!
Heather
Really good. Paired them with miso meatballs over rice and it was the perfect combo. The lemon gave them great tang and the toasted almonds were umami crunch.
Lauren Toyota
NICE!