Buttery haricots verts, or French green beans, take on the umami flavour of miso paste in this festive side dish. Crunchy pepitas, which are hulled pumpkin seeds, add texture and a subtle nuttiness that complements the tender-crisp beans.
- Prep time 20 minutes
- Total time 25 minutes
- Portion size 10 servings
Ingredients
Method
In large saucepan of boiling salted water, cook haricots verts, in 2 batches, until bright green and slightly tender, about 3 minutes. Transfer to bowl of ice water to chill; drain well and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)Meanwhile, in small bowl, stir together butter, miso paste and honey. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In large nonstick skillet, melt 1 tbsp of the miso paste mixture over medium heat; cook pepitas, stirring frequently, until fragrant, about 4 minutes. Remove tobowl. Sprinkle with salt.
In same skillet, melt remaining miso paste mixture over medium heat; cook shallots, stirring occasionally, until tender, about 4 minutes. Add haricots verts; cook, stirring occasionally, until warmed through, about 4 minutes. Remove to platter. Sprinkle with pepitas.
Tip from The Test Kitchen: If haricots verts are unavailable, thinly slice large string beans on a long angle.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 92 mg
- Sugars 2 g
- Protein 3 g
- Calories 103.0
- Total fat 7 g
- Potassium 187 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 11.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 10.0
