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Green Beans with Miso and Almonds

Green Beans with Miso and Almonds

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegan side dish offers a sophisticated twist on classic green beans, pairing the fresh crunch of the vegetable with a deeply savoury miso dressing. The combination of white miso, sharp rice vinegar and a hint of heat from Japanese mustard creates a complex umami flavour profile that perfectly complements the sweetness of the beans. It is a refreshing departure from traditional buttery sides, providing a lighter yet punchy accompaniment to any main course.

Ideal for dinner parties or a midweek meal, this healthy recipe can be partially prepared in advance, making it a stress-free addition to your cooking repertoire. The toasted sliced almonds add a delightful nutty texture, while the spring onions provide a fresh, sharp finish. Serve it at room temperature to allow the fermented soy flavours to really shine, or gently warmed for a more comforting touch.

Ingredients for Green Beans with Miso and Almonds

1.1kg fresh green beans
Koshersalt
60ml white miso (fermented soybean paste)
3 tablespoons thinly sliced spring onions, dark-green parts only, divided
45 ml osmakad risvinäger
2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water
2 matskedar vegetabilisk olja
1 matsked socker
50g sliced almonds, toasted
Ingredient info: Also known as shiro miso, white miso can be found in the refrigerated Asian foods section of better supermarkets and at natural foods stores and Japanese markets. Japanese hot mustard is sold in a small tube or tin
unlike wasabi, it is made with mustard seeds and processed with other seasonings. Look for English mustard powder, a hot mustard, at better supermarkets and at specialty foods stores.

How to make Green Beans with Miso and Almonds

Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.

Whisk miso, 2 tablespoons spring onions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tablespoon spring onions. Serve warm or at room temperature.

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