Miso Green Beans with Candied Walnuts
Savory and sweet green beans that are a perfect side dish to your holiday dinner.
Servings: 8 people
- 1 cup Walnuts
- ¼ cup White sugar
- 1 tablespoon Butter
- 1 lbs Green beans - Trimmed and cleaned
- 2 tablespoon Butter
- 2 Shallots - Onion can be used instead
- 2 Garlic cloves
- 1 tablespoon White miso paste
- Salt/pepper to taste
Make candied walnuts
In a nonstick skillet, add walnuts, sugar and butter. Cook on medium heat until sugar melts and begins to caramelize (approx. 5 minutes). Make sure to keep stirring with a rubber spatula so that the sugar doesn't burn and the walnuts are coated properly.
When the sugar is caramelized transfer all the walnuts to a parchment lined baking sheet. Quickly separate the walnuts so that you don't end up with clumps of candied nuts. You're looking for perfectly caramelized individual walnut pieces. Set aside for later.
Cook and plate green beans
Boil green beans in a large pot with salted water. Don't overcook. You want the beans to remain bright green and crunchy. I usually only boil them for 2-3 minutes.
In a nonstick skillet, add butter, sliced shallots and sliced (or minced) garlic. Cook on medium heat until shallots and garlic soften (but not brown). Add cooked green beans and continue to cook and toss for another minute or two. Turn off heat.
In a small bowl, dissolve miso in 3 tablespoons of hot water. Add the miso mixture to the green beans (off heat) and toss to coat.
Transfer green beans, shallots, garlic and miso sauce to a serving dish. Garnish with candied walnuts.