Walnut-Miso Green Beans

 These are so, so addicting. And vegan! They have the perfect umami flavor, and could be compared to a somewhat parmesan cheese taste.
 They're very simple. Just blanch until the green beans turn a bright green and are still crunchy, make the sauce in a food processor, and douse.
I can eat a pound of green beans like this. They're good warm or chilled. I like to make a lot of sauce so that there are chunks hanging off the beans. If you want it smoother, process more. Ya know.

Walnut-Miso Green Beans
serves 4. under 20 mins
adapted from my idol Mark Bittman 

note: I have a confession. It's easier and faster to microwave-steam these beans. I have been brought up being taught that microwaves are scary and one should never put plastic in it and that it is solely for reheating. But this takes all of two minutes, which is such a plus that I often ignore my upbringing and push the start button. So you can blanch (quite easily), or you can put these in a microwave-safe bowl, cover with plastic wrap, add a sprinkling of water, and microwave for 1-3 minutes, until bright green. Let sit covered for a couple more minutes after removing from the microwave.

note note: the quantities can quite easily be tinkered with. If you have more or less green beans, just add or subtract a couple tablespoons of each ingredient, and/or add only as much as you need to the beans.

10 ounces (1.5-2 cups) green beans, ends snipped
2 tsps fresh grated ginger
2 tbsps light (yellow/white) miso
1/2 cup shelled walnuts
1/2 tsp soy sauce

Bring pot of water to a boil and blanch beans until they are bright green and just tender, about 5 minutes, or use microwave method (elaborated above). Drain and rinse with cold water. Place in a serving bowl.

In a food processor, combine ginger, miso, and soy sauce and pulse for less than 10 seconds. At this point, add some water, starting with 1-2 tbsps, until you reach your desired thickness. Pulse more if you want it smoother.
Toss beans in sauce, and serve.

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