Green Beans with Miso Walnut Sauce
This past week can only be described as strange. I watched a car catch fire and burn outside the hospital where I work, it rained torrentially leading to a chain of events that resulted in me getting my umbrella handle unknowingly stuck under my dress and then subsequently flashing a busy street of commuters as I attempted to remedy the situation, and I accidentally ended up eating cereal for the majority of my meals. This on top of the fact that it was a four day week, making everything feel a bit off kilter already. I spent most of the week thinking it was Monday. But by Friday afternoon the sun was shining and the world seemed to be coming back to equilibrium, along with my mood. It was time to return to the kitchen!
After several lovely weekends away it felt amazing to spend most of the weekend cooking to use our garden’s bounty, taking long walks around our neighborhood and being generally pretty homebody-ey. We kicked it off with a great, simple meal Friday night – haddock in a white wine, caper sauce accompanied by this green bean side. I love this green bean recipe because it livens up a vegetable that generally isn’t my favorite, without coating the beans in cheese and carbs (read a green bean casserole, one of the only other preparations of green beans I can stand). Also, it’s incredibly easy and fast to prepare, and after the week I had I needed to ease back into the kitchen with something fool proof…
Miso Walnut Green Beans (adapted from a recipe by Mark Bittman in the New York Times)
(Serves Four as a side)
10 ounces Greens Beans, washed and ends cut off
1 one-inch long piece of ginger, peeled and grated finely
2 Tbs light, sweet miso (we used mild white miso)
1/2 cup shelled walnuts
1/2 tsp soy sauce
Bring a pot of salted water to a boil, then add your green beans. Cook until they’re bright green and just tender but still have a crunch to them – about 5 minutes. Once finished, drain and refresh in cold water, then drain again. Place the beans in the dish you plan to serve them in.
Grate your ginger over a bowl, then place in a small fine strainer and press out the juice, about a teaspoon. Combine your ginger juice with the miso, walnuts, 2 tablespoons water and soy sauce in blender or food processor and blend until smooth, stopping machine and scraping down sides if necessary. If your sauce is too thick or not blending easily, continue to add water by the teaspoon until you reach your desired consistency.
Add your sauce to the beans and toss to coat. Serve at room temperature garnished with additional crushed walnuts or slivered almonds.