Dinner: Blistered Green Beans With Garlic and Miso

Recipe by Mary Gonzalez and Maddie Gordon Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

This recipe includes superfoods such as:

Agave, Miso

Health benefits of Blistered Green Beans With Garlic and Miso

Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome). Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

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

Instructions

Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
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.
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.