Green Beans with Miso and Almonds

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
12 ounces green beans, trimmed and washed* (about 3 cups)1 tablespoon chopped toasted almonds1 tablespoon olive oil2 tablespoons shallot, chopped fine2 cloves garlic, sliced thin1 tablespoon miso paste1/4 teaspoon black pepper*You can use frozen in this recipe if you prefer.
If using frozen green beans, cook according to the package directions.
If using fresh, steam in the microwave until crisp tender, or boil them in a medium saucepan for two to three minutes, then drain and plunge into ice water to stop the cooking.

Place a large skillet over medium heat, add the oil, and then the shallots and garlic.

Cook, stirring constantly, for one minute. Add the miso to the pan and cook another minute as you continue to stir.

Stir in 1/2 cup water, then add the green beans.

Cook for 2 minutes, remove from pan and sprinkle on the almonds. Serve warm.

Serving Size: Makes 4 servings (3/4 cups each)

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 78.1
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.0 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.6 g

Member Reviews
    This was excellent. We think maybe the kids would like it better without the black pepper and garlic, but the miso is a GREAT substitute for butter or other fatty sauces. (I used frozen green beans, white miso and reular yellow onion.) The almonds add a wonderful taste and texture. - 11/16/12
    as I understand it...yes, Miso should not be cooked. Add it at the end - 11/13/12
    Hmmm...I thought miso should not be cooked because cooking destroys the enzymes. I thought the miso should be stirred in when the food is done cooking and about to be served. Am I wrong? - 11/13/12
    Laurance, you are correct. If you heat the miso too high (i.e. "cook" it) you will destroy its healing benefits. It's a fermented food. - 12/4/12
  • RUTHEY01
    Thank you for a fat-free vegan alternative to my sister's green bean casserole. I use a low sodium "white" miso in my recipes that call for miso paste. It has a more mild flavor. - 11/13/12
    Didn't think if miso as a replacement for butter. Great result - 12/4/12
    I make our French-style green beans with roasted almond slices - adding nothing else - and always get compliments on the dish & often am asked for the recipe. Folks seem surprised to learn that there are just two ingredients to the dish.

    God bless! Enjoy your Thanksgiving Day! - 11/13/12
    Thanks - 2/16/18
    Good - 11/28/17
  • PICKIE98
    This looks tasty.. and simple.. - 11/28/17
    I am totally surprised at the carbs in this. Not that there's too many, they are counter balanced with fiber. Excellent flavor combo. - 11/14/17
    great idea - 11/1/17
    Going to try these soon - 10/10/17
    Thanks for sharing the information about miso. I was unfamiliar with it. - 10/9/17
    You can do what you have to do,
    and sometimes you can do it
    even better than you think you can.
    - Jimmy Carter - 10/9/17
    Can't go wrong with this one. - 10/9/17
  • JUNETTA2002
    Good recipe - 10/9/17
    Looks like a good recipe to try. - 10/9/17
    Looks delicious! - 9/12/17
    Love miso!
    - 9/12/17
    The green beans with the miso was great instead of using butter. Garlic gave the beans a great flavor since I love using garlic. I used frozen green beans since I did not have fresh ones. Great recipe. - 9/6/17
  • FLOCAT01
    This is wonderful. Miso is a super add in ingredient. A favorite version of green beans. No oil-used saute the ingredients in broth. Roasted mushrooms/onions/garlic would be good in it too. Cooked beans longer/like softer. Added miso at end of recipe as to not cook it too long. Great - 7/23/17
    will have to check and try miso. thanks! - 3/20/17
    healthy choice! - 2/17/17
    ok i would leave out the miso paste - 2/8/17