This recipe might perfectly define my default cooking style. I cannot define it any other term besides “lazy” but, who cares when it tastes so good? This is girl dinner after a long day at work. This is a potluck side when you absolutely cannot show up empty handed but you have no time (or patience, or money). This is cutting onions in your hand with a pairing knife because you don’t want to dirty up the cutting board. I simply refuse to measure out the ingredients because i think it defies the point. So much so, even this post will be short and sweet. Use this recipe as a guide or even inspiration but you have to follow your heart when making this one. Oh, and if you don’t have some kind of miso paste in your fridge, please get some yesterday.
Umami Green Beans
Equipment
- baking dish
Ingredients
- fresh green beans washed and snapped
- sesame oil
- miso paste
- garlic minced
- yellow onion thinly sliced
- butter
Seasoning Blend
- adobo seasoning
- ancho chili powder
- ground cayenne pepper
- ground white pepper
- toasted sesame seeds for garnish
- salt to taste
- fresh ground pepper
Instructions
- Prepare the seasoning blend or free pour using your personal visual cues
- Preheat the oven to 350 F
- In a mixing bowl, drizzle the green beans with oil and toss until evenly coated
- Spread the miso paste onto the green beans. Because of the thick texture of the miso paste, not every bean will be coated. That is okay as it will soften in the oven and mix with the melted butter
- Add the garlic and seasoning to the green beans and pour into a baking dish. Cut the butter into chunks and evenly disperse on top of the beans
- Bake for 15-20 minutes or until your desired doneness
- Stir until green beans are evenly coated and plate. Sprinkle with finishing salt and/or fresh ground peppercorn
