I've lived in my house for over 7 years and ever since I moved in, my refrigerator has been a noisy companion. It's small (has to be, to fit into my tiny house!), only 14.8 cubic foot capacity, but it suited my needs and kept things cold (or occasionally/randomly, frozen - I lost a lot of greens this way). Sometimes, loud banging sounds would come from inside and I told people it was the little refrigerator man trying to get out. I said I'd keep it until it died.
Well, it didn't die, but it was on its deathbed this week and started making a very frightening buzzing noise. It was so loud, my brother Zack thought it was my clothes dryer buzzing. So, I mercifully euthanized my refrigerator and now have a brand spanking new model that's quiet and efficient and clean and wonderful.
During the transfer of all my condiments (I have many), I found my tub of miso that I haven't used in a long time. Then I thought of the delicious baked sweet potatoes with miso butter I had on my yoga vacation. I don't have any sweet potatoes in the house, but I did have green beans (and a yellow bell pepper and carrots) that need to be used up so...presto! Miso butter green beans were born.
Miso is a fermented soy product that's incredibly good for digestion because it contains micro-organisms, similar to yogurt. It's got a great savory salty taste. And vegetables like green beans, carrots, and bell pepper....c'mon, you know they're good for you, too! A little butter just blends it all together in a delicious rich way. And, since pretty much everything on the planet tastes better when topped with a poached egg, I went ahead and did just that. It was awesome.
Miso Butter Green Beans
1 lb green beans, stems removed and washed
other veggies, optional (I used carrot and bell pepper, sliced to same size as beans)
1 Tbsp butter
1 Tbsp white miso paste
Heat a half cup of water to a boil in a large pot. Add green beans and a pinch of salt. Cook for only 2-3 minutes, or until green beans are crisp-tender.
Drain out any water and return hot beans to pot and immediately add butter and miso and toss to melt it all together. Serve with a poached egg and red chili flakes.
ONE YEAR AGO: Saag Paneer
TWO YEARS AGO: Seafood Lasagna
THREE YEARS AGO: Spring Rolls and Lychee Martinis