Green Beans with Miso and Almonds

Green Beans with Miso and Almonds

4.3 of 5 (34)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Green Beans with Miso and Almonds calories by ingredient


Introduction

Dress up your green beans. Miso is a perfect replacement for butter in most sauteed dishes and offers a nice earthy, salty note to the beans.

 Dress up your green beans. Miso is a perfect replacement for butter in most sauteed dishes and offers a nice earthy, salty note to the beans.
Number of Servings: 4

Ingredients

    12 ounces green beans, trimmed and washed* (about 3 cups)
    1 tablespoon chopped toasted almonds
    1 tablespoon olive oil
    2 tablespoons shallot, chopped fine
    2 cloves garlic, sliced thin
    1 tablespoon miso paste
    1/4 teaspoon black pepper

    *You can use frozen in this recipe if you prefer.

Directions

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)

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    6 of 6 people found this review helpful
    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


  • no profile photo


    5 of 5 people found this review helpful
    as I understand it...yes, Miso should not be cooked. Add it at the end - 11/13/12


  • no profile photo


    4 of 5 people found this review helpful
    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


  • no profile photo

    Good
    3 of 3 people found this review helpful
    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


  • no profile photo

    Incredible!
    2 of 2 people found this review helpful
    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