green beans with miso and toasted almonds
Our new favorite weeknight side. So easy, so flavorful, toddler approved and ready in less than 10 minutes (1 minute if you prepare the components ahead of time, each of which can be done in advance). Done!
green beans with miso and toasted almonds
serves 2-4
Ingredients
1 lb green beans, trimmed and rinsed
1/4 cup raw sliced almonds
3 tablespoons organic miso
2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon toasted sesame oil
1 1/2 tablespoons raw honey
Directions
First, blanch the green beans. Set up your ice bath - prepare a large bowl with a few handufls of ice and cold water. Bring a large pot of salted water to a rolling boil and add a pinch of salt. Add the green beans to the pot and cook until crisp-tender, about 5-7 minutes. Drain the beans in a colander and then fully submerge in the ice bath. Drain again and pat them dry (note: you can do this step up to a few days in advance!).
Meanwhile, prepare the miso sauce: in a small glass bowl, whisk together the miso, vinegar, oils and honey until well combined. Set aside.
Toast the almonds: heat a skillet over medium heat and add the almonds to toast (about 2-4 minutes), stirring often until they begin to develop color, watching closely to ensure they don’t burn.
Plate blanched green beans on a plate, drizzle with some of the miso sauce and sprinkle with a few pinches of the almonds.
Note: the green beans, miso sauce, and almonds can all be prepared up to 3 days ahead of when you plan to eat them. They will also keep in the refrigerator, separately, for up to 5 days.