Best Skillet Charred Summer Beans With Miso Butter Recipes

Miso Butter Green Beans image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, melted
1 tablespoon miso paste (yellow or white)
1 clove garlic, grated
1 scallion, finely chopped
1/2 pound green beans, trimmed
2 tablespoons canola oil
Kosher salt
Store-bought crispy onions, for garnish

Steps:

Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

Skillet-Charred Summer Beans with Miso Butter image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 7

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)

Steps:

Mix butter, miso, chile, and ginger in a small bowl until smooth.
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.
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.

Blistered Green Beans with Garlic and Miso image

Provided by Mary Gonzalez

Number Of Ingredients 9

3 garlic cloves, finely chopped
3 tablespoons fresh lime juice
3 tablespoons white miso
1 tablespoon coconut or agave nectar
3 tablespoons virgin coconut oil
1 1/2 pounds haricots verts or green beans, trimmed
Pinch of crushed red pepper flakes
Flaky sea salt, freshly ground pepper
1/3 cup coarsely chopped cilantro

Steps:

Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8-12 minutes.
Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

Skillet-Charred Green Beans image

Provided by Kay Chun

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
1 pound green beans, trimmed and patted dry
Kosher salt and black pepper
3 anchovies, minced

Steps:

In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
Transfer to a serving platter and serve warm or at room temperature.