Serves 6
2 tbsp (30 ml) unsalted butter, at room temperature
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sweet chili sauce
1 tbsp (15 ml) minced ginger
5 garlic cloves, minced
1 tbsp (15 ml) grapeseed oil
1 large shallot, sliced
1 lb (454 g) green beans, trimmed
1 x 19 oz (540 ml) can butter beans, rinsed
1 tbsp (15 ml) sesame seeds
1 tsp (5 ml) sesame oil
¼ cup (60 ml) whole cilantro leaves
2 green onions, white part only, thinly sliced


  1. In a small bowl, mix together butter, miso, chili sauce, ginger and garlic. Set aside.
  2. In a large wok or cast iron skillet, heat oil over medium-high heat. Add shallot and sauté for 2 to 3 minutes, until softened. Add green beans and cook for 8 to 10 minutes, stirring occasionally, until they are medium-soft and slightly browned. Add butter mixture and cook for 1 minute, then add butter beans. Stir to coat in butter and cook for 1 more minute. Remove from heat, top with sesame seeds, and drizzle with sesame oil. Transfer to a serving platter and garnish with cilantro and green onion.
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