Photo by Jeff Luker
Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.
Ingredients
3 garlic cloves, finely chopped
3 tablespoons fresh lime juice
3 tablespoons white miso
1 tablespoon coconut or agave nectar
3 tablespoons virgin coconut oil
1 1/2 pounds haricots verts or green beans, trimmed
Pinch of crushed red pepper flakes
Flaky sea salt, freshly ground pepper
1/3 cup coarsely chopped cilantro
Preparation
Step 1
Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
Step 2
Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes.
Step 3
Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.
Recipe notes
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