Green beans with miso croutons
While I am working away on a big Spring-inspired dessert, which hopefully will be with you this Saturday, today I thought I would share a simple vegetable side. I made a plate of blistered green beans adorned with miso croutons – not your typical Easter meal side but delicious all the same and so easy to make too.
I am a big fan of green beans in almost any shape or form – as long as they are treated properly, not boiled to within an inch of their lives – but I wanted to create a plate of beans that is difficult to put away. Addictive green beans, if you like…as soon as I finished shooting this recipe, I demolished half of this plate so I guess I succeeded
- 75 g / 2.5 oz stale soft bread (I used shop-bought Turkish pide) or sourdough
- 30 ml / 2 tbsp olive oil
- 2 tsp shiro / white miso paste
- 5 ml / 1 tsp maple syrup
- 10 ml / 2 tsp lemon juice
- 1 tsp sesame seeds
- ½ tsp mild chilli flakes (optional)
- 350 g / 12½ oz runner or green beans
- 4 small spring onions / scallions, white & light green part only (optional)
- 15 ml / 1 tbsp olive oil
- salt and pepper
- Pre-heat the oven to 180° C / 355° F and grab a large baking tray.
- Cut the bread up into 1.25 cm / 0.5″ dice. If using sourdough, you may want to cut off the crusts off.
- Spread cut up bread on the baking tray and bake until crispy and golden – about 10-12 minutes (but this depends on how stale your bread is to begin with so keep an eye on it).
- While the bread is in the oven, combine the remaining ingredients in mixing bowl until you get a smooth marinade.
- Quickly toss the bread in the marinade to coat and return the croutons to the baking tray, for another 5 minutes. Keep an eye on them as sugars in this marinade make it burn easily.
- Remove from the oven and allow them to cool.
- Heat up the oven to 225° C / 435° F (regular setting, no fan). Top, tail and de-string (unless your beans are stringless like mine) the beans. If using runner beans, cut them into thick strips on the diagonal. Cut cleaned spring onions into into 5 cm / 2″ segments.
- Toss the beans and spring onions in olive oil, season lightly and spread them on a large baking tray. Roast them for about 12-15 minutes (or a couple of minutes less if using green as opposed to runner beans), giving them a good stir halfway through the baking time.
- Place seasoned beans on a large platter and sprinkle with smashed croutons and serve.
If you want to use less oil, why not STEAM the beans instead? Pop them into a steaming basket (I like using a bamboo steamer) over a pot of simmering water for 5-7 minutes (depending how fresh your beans are). Test one to be sure, it should be tender but with a little bit of resistance (al dente).