Miso Gravy-Smothered Green Beans
In this modern take on green bean casserole, beans simmer in creamy gravy until completely tender and supple. Inspired by classic Southern gravy, this one gets unexpected savory depth from earthy miso. A final swirl of tangy sour cream and acidic lemon juice lightens the rich sauce. For some crunch, try topping the beans with fried shallots or onions, or chopped nuts, like roasted pecans or almonds. The dish makes a perfect side dish for the Thanksgiving table — or alongside a simple weeknight roasted chicken.
- Serves: 4 persons
- 3tablespoons unsalted butter
- 3tablespoons all-purpose flour
- ½cup finely chopped shallot (about 1 large shallot)
- 2garlic cloves, minced
- 2cups low-sodium chicken or vegetable broth
- 2tablespoons white miso paste
- 1pound green beans, trimmed
- Kosher salt and black pepper
- 2tablespoons sour cream
- 1tablespoon lemon juice
- Store-bought fried shallots or onions, or chopped toasted nuts (optional)
Step 1In a deep, medium skillet with a lid, melt butter over medium heat. Add flour and cook, stirring constantly, until mixture is well blended, about 1 minute. Add shallot and garlic, and cook, stirring constantly, until softened and roux is lightly golden, 3 minutes. Add broth and miso, and mash the miso until well incorporated.
Step 2Add green beans, season with salt and pepper, and mix well. Bring to a boil over high heat, cover and reduce heat to medium-low. Cook until beans are very tender, about 10 minutes.
Step 3Uncover, increase heat to medium and cook green beans, stirring occasionally, until gravy is thickened and coats the beans, 8 to 10 minutes longer.
Step 4Turn off heat, stir in sour cream and lemon juice, and season with salt and pepper.
Step 5Transfer beans to a large serving platter. Spoon the miso gravy on top and sprinkle with fried shallots or onions, or chopped nuts, if desired. Serve warm.