8 Servings

Summer Beans with Miso Butter

If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead. This recipe is part of the Healthyish Farmers’ Market Challenge.


  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 Tbsp. white miso
  • ½ serrano chile, finely grated
  • 1 ½” piece ginger, peeled, finely grated
  • 12 oz. Romano, wax, and/or green beans
  • 2 tsp. extra-virgin olive oil
  • Lime wedges and toasted sesame seeds (for serving)



  • Stir butter, miso, chile, and ginger in a small bowl until smooth.

  • Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then add to skillet. Cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.

  • Spread miso butter on a platter. Arrange beans over. Top with sesame seeds, then squeeze lime wedges over.