A very simple but tasty accompaniment thanks to the combination of miso (a fermented soybean paste typical of Japanese cuisine used to prepare the famous soup of the same name) and butter, plus a little water or lemon juice to lighten the mixture. Although the recipe suggests using fresh beans, we can use frozen ones, extending the cooking time up to nine minutes, testing them to see if they are to our taste and, if necessary, leaving them a few minutes longer (they should retain a crunchy point, but not grind the teeth). We can turn them into a unique dish by adding cooked rice (normal or brown) or some oriental noodles and some protein like fish also steamed, a can of tuna or a hard-boiled egg or mollet (cooked for four and a half minutes, it remains with the liquid yolk and the curdled white).
- 600 g of fresh Bobby green beans
- 80 g of butter at room temperature
- 30 g miso paste
- 2 tablespoons water or lemon juice (30 g)
- Sesame to taste
- Add 1.5 l of hot water from the tap to the glass and program 10 minutes at 120℃ (activate the steam function) speed 0, with the deep steam basket closed and its lid.
- While the water is boiling, remove the tips of the beans and, if they are too long, cut them in half.
- When the timer rings, open the lid of the steam basket (taking care not to burn yourself), add the beans and set 7 minutes to 120℃ (activate the steam function).
- While the beans are cooking, put the 80 g butter at room temperature, the 30 g miso paste and the 30 ml water or lemon juice in a bowl and beat with a fork until an integrated and emulsified sauce is obtained (the amount is too small to make the mixture in the Chefbot).
- When the timer rings, open the lid of the steam basket and, taking care not to burn yourself, taste a piece of a bean. If they are to our taste, serve them seasoned with miso butter and, if desired, sesame on top. If not, cycle for 2 minutes to 120℃ (activate the steam function) until you find the desired point.