Photo by Chelsie Craig, Food Styling by Frances Boswell
If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Recipe information
Yield
4 servings
Ingredients
4 Tbsp. unsalted butter, room temperature
2 Tbsp. white miso
1/2 serrano chile, finely grated
1 1/2" piece ginger, peeled, finely grated
12 oz. Romano, wax, and/or green beans
2 tsp. extra-virgin olive oil
Lime wedges and toasted sesame seeds (for serving)
Preparation
Step 1
Mix butter, miso, chile, and ginger in a small bowl until smooth.
Step 2
Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
Step 3
Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.
Recipe notes
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