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.
- 4 servings
- 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)
- 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.
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