The tang of the lemon, garlic and miso boosted by the Taste#5 Vegetarian paste and the slightly charred crunch of the beans is fantastic. You could turn this into complete entree with some bits of chicken or pork stir fried with garlic and a little soy.
1 1/2 pounds Asian long beans or regular green beans, cleaned
3 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
3 tablespoons white miso paste
1 tablespoon Taste #5 Vegetarian paste
1 tablespoon honey
3 tablespoons olive oil
Pinch of crushed red pepper flakes
Flaky sea salt, freshly ground pepper
1 tablespoon sesame seeds
1/4 cup roughly chopped cilantro
Preheat oven to 425˚ F
We like to use a cast iron skillet for this recipe. If you have one preheat it in the oven while preparing the vinaigrette and the beans. You can however easily prepare these on a baking sheet. You could also stir fry these in a very hot skillet or wok.
Whisk garlic, lemon juice, miso, Taste#5 Vegetarian , honey and 1 tablespoon oil together in a bowl. Set aside.
In a large bowl, combine a tablespoon of the garlic-miso mixture with 2 tablespoons of olive oil. Add the beans and toss to coat evenly.
Remove preheated skillet from the oven. Add the beans and toss around.
Return to oven for 20 minutes. The beans will blister and char.
Be careful to not let them burn.
Remove from oven and toss the hot beans with the remaining vinaigrette.
Arrange on a platter. Dust the beans with the red pepper flakes, some flaky salt and freshly ground pepper.
Garnish with the cilantro and sesame.
Serve while hot