Thanksgiving is over, Christmas is over, and you have a ton of green beans leftover. You know, that 500-pound bag you bought at Costco thinking, I’ll use these before they start to wilt! Except it’s December 31 and you have approximately 499 pounds left. What to do?
Make these simple-yet-delicious green beans in sesame miso sauce. Make as little or as much as you want. They’re crunchy, salty, savory, and super addictive. And healthy! Which is an attractive proposition considering how much cheese and pecan pie and who-knows-what you’ve (read: I’ve) been eating this week.
1 pound green beans, cleaned and trimmed
1 1/2 tablespoons tahini
1 1/2 tablespoons light, sweet miso
2 tablespoons dashi stock
1 1/2 tablespoons toasted sesame seeds
1. Bring a large pot of salted water to a rolling boil, add the beans, and blanch for 2 minutes, or until tender-crisp. Drain the beans and set aside to cool.
2. Meanwhile, make the sauce: In a bowl, mix the tahini with the miso. Stir to blend completely and thin the mixture with some of the dashi stock.
3. Cut the green beans into 1-inch lengths and toss with the sesame-miso sauce in a bowl. Garnish with sesame seeds and serve.