Miso Gravy-Smothered Green Beans

By Kay Chun

Published Oct. 14, 2022

Miso Gravy-Smothered Green Beans
Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4(421)
Comments
Read comments

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.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

184 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 667 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In 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.

  2. Step 2

    Add 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.

  3. Step 3

    Uncover, increase heat to medium and cook green beans, stirring occasionally, until gravy is thickened and coats the beans, 8 to 10 minutes longer.

  4. Step 4

    Turn off heat, stir in sour cream and lemon juice, and season with salt and pepper.

  5. Step 5

    Transfer 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.

Ratings

4 out of 5
421 user ratings
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Comments

A

I was super excited to try this recipe, but the gravy came out incredibly salty. I used a low salt broth, didn't add any salt to the roux, and maybe all the saltiness came from the miso paste. I'm not sure what I did wrong, but just a note for anyone making this - watch the salt.

Rochel

Didn’t like it. Rich, kind of boring. Tried 2 types of toppings : toasted almond slivers and sautéed shallots. Didn’t help.

Christine

I think the variable here is what type of miso you are using because all brands used different starters and have different ingredients that affect salt level and fragrance. Important to note that white miso is incredibly different from red miso. If you don't have white miso I would only put 1 tbsp of miso and adjust to taste. White miso is the key here.

Ron Blanche

Definitely watch the salt.

Al Orin

Delicious! Definitely adding to rotation. Used sweet onion instead of shallots and cooked uncovered for only 3 minutes (recipe said 8-10 minutes) as beans were soft enough at that point. Salt level was perfect (used white miso, Kirkland chicken stock, and a sprinkling of sea salt per the recipe). The gravy was rich and flavorful, rendering sour cream totally unnecessary. In a separate bowl I tried adding lemon juice but decided that also was unnecessary. Served with brown rice.

James

I used salted butter and didn’t add any additional salt to the recipe. Low sodium broth, low sodium miso. Came out perfect.

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