MISO BUTTERED BEANS

My Cellar

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

In a small bowl, mix together butter, miso, chili sauce, ginger and garlic. Set aside.
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.