Name: French Beans With Miso Vinaigrette Recipe
Total time: 20 min
Yield: Serves 12
Ingredients: Kosher salt; 1 bag (2 pounds) trimmed French beans; 2 tablespoons white miso; 2 tablespoons distilled white or white wine vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon honey or maple syrup; 1 small jalapeño, very thinly sliced, seeded if you’d like; White sesame seeds, for garnish

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By Genevieve Ko

Dec. 12, 2019

Slimmer than regular American green beans, French beans become a touch more tender when cooked. And the big bags of pretrimmed beans make for a super-fast big-crowd side dish. A quick savory-tangy miso dressing slicks the beans so that nutty sesame seeds and jalapeño rounds can cling to them.

From the story: Miso makes green beans delicious in this easy side dish

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Kosher salt

1 bag (2 pounds) trimmed French beans

2 tablespoons white miso

2 tablespoons distilled white or white wine vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon honey or maple syrup

1 small jalapeño, very thinly sliced, seeded if you’d like

White sesame seeds, for garnish

Bring a large pot of water to a boil. Add 3 tablespoons salt, return to a boil, then add the French beans. Boil until just tender, about 5 minutes. Drain well, rinse under cold water until cool, then drain again.

While the beans cook, whisk the miso, vinegar, oil, honey and a pinch of salt in a large bowl until smooth. Add the beans and half the jalapeño and fold until evenly coated.

Transfer to a serving platter and garnish with the remaining jalapeño and sesame seeds.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.