A Simple Side
This Asian-style dish uses miso to add an earthy richness to blanched green beans. The combination of sweet and salty from the mirin, local honey, and tamari add a delicious depth to the flavor of this simple, vegetable side.
Miso is made from fermenting soybeans, rice, or barley with sea salt, rice koji, and water. The fermentation process can last from six months to three years and results in an enzyme-rich paste, which is high in probiotics, vitamins, minerals, and helps to improve digestion.
Seasonal Green Beans
Green beans are high in vitamins C, K, provitamin A, and folate, which support the nervous system, immunity, and healthy skin. High in manganese, magnesium, iron, potassium, calcium, and copper, they also support metabolism function, and the production of healthy blood cells, healthy cholesterol and blood lipids, and musculoskeletal tissues.
- 2 cups green beans, trimmed to 1½" pieces
- 2 Tbs sesame seeds, toasted
- 2 Tbs mirin
- 1 Tbs white miso
- 1 Tbs honey
- 1 Tbs tamari
- Blanch and shock green beans, set aside.
- In a medium bowl, combine remaining ingredients.
- Toss reserved green beans into dressing. Serve cold or at room temperature.