In a bowl, whisk together the sesame paste and miso until creamy and blended.
Taste, and if the mixture seems too sweet, stir in salt to taste.
To thin the mixture to a saucy consistency, stir in stock or water, one spoonful at a time. Set aside.
Clean the green beans and then snap or cut off their stem ends.
Bring a large pot of salted water to boil, add the beans and cook for 3 to 5 minutes or until bright green. Drain the beans then let cool at room temperature.
Just before serving, toss the green beans in the sesame-miso sauce and garnish with sesame seeds, if desired.
**Look for white sesame paste and seafood stock in Asian grocery stores. The white sesame paste is called shiro neri goma, or smooth white sesame paste.I used tahini (Middle Eastern sesame paste) in place of the Asian white sesame paste, since it's what I had in the pantry and water in place of the seafood stock with great results. The next time I'm at an Asian market, I will check out the real thing.You can keep the sauce in a tightly closed glass jar in the refrigerator for up to 3 weeks.You can also make the sesame paste from scratch by grinding toasted sesame seeds. For more complete details you will want to check out Elizabeth's book.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Miso Sesame Green Beans Recipe
Amount Per Serving (1 /6th recipe)
Calories 68Calories from Fat 32
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/green-beans-tossed-in-creamy-miso-sesame-sauce-elizabeth-andoh-41-of-gourmets-50-women-game-changers-in-food/