French Green Beans with Walnut Miso Butter

French Green Beans with Walnut Miso Butter

Ingredients:
¾ cup plus 2 tablespoons walnuts
1 garlic clove, peeled
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon water
2 teaspoons raw honey
3 tablespoons white miso paste
1 pound French green beans

Directions:
Toast the walnuts: Put the walnuts in a dry skillet over medium-high heat on the stove top
for 4 to 5 minutes stirring frequently until they become fragrant. Remove from the skillet
and cool before blending. Place ¾ cup toasted walnuts and the garlic clove in the blender
pitcher. Pulse several times on medium. Using a spatula, scrape down the sides of the
blender and pulse again.
Add the sesame oil, vinegar, water, raw honey, and miso paste. Process for 30 seconds or
until blended thoroughly. Set aside.
Heat an inch or so of water in a skillet and bring it to a boil. Add the string beans and cook
for 3 to 4 minutes. Quickly drain and place back in the pan. Toss with the miso butter then
transfer the beans to a serving dish. Coarsely chop the remaining 2 tablespoons walnuts
and sprinkle on the beans. Serve warm.
Baked Eggplant Puree
serves 4–6
This dish is the perfect accompaniment for roasted meats or pasta tossed with a rich
tomato sauce. Leftover eggplant puree also makes a delicious pasta sauce itself! Simply
heat it and toss with penne. Perhaps throw in some cherry tomatoes, too.