Simple but delicious, this green bean recipe is a welcome side dish to complete any meal. When I first made these, I ate the whole batch in one sitting. They can easily be made vegan by omitting the butter and using olive oil instead. Next time you're stumped on what to serve alongside your protein -- give this recipe a try!
Honey Garlic Miso Green Beans with Crispy Onions 6 Steps
For the crispy onions: Heat oil to 375°F in a Dutch oven or heavy-bottomed pot. In a large mixing bowl, separate sliced onions into individual pieces and toss in flour and 1/4 teaspoon of salt.
Shake the onions, and dicard excess flour. Fry onions in hot oil until golden brown. Set aside on a plate lined with paper towel.
Cook green beans in a large pot of boiling salted water until just tender but still slightly crunchy 2–3 minutes; drain. Transfer to a bowl of ice water to stop the cooking process; drain.
Whisk butter with miso in a small bowl.
Heat vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in garlic; cook for 1 minute. Lower heat to medium; add miso butter and honey. Toss to coat.
Top beans with crispy onions and serve hot.