Blistered Green Beans with Garlic and Miso

bon appétit side green bean summer spring asian dinner lime juice garlic sauté vegan vegetarian cilantro wheat/gluten-free labor day

Mary Gonzalez

Unknown!

Source

Ingredients

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

Method

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.