Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

Squeezing the grated ginger and using the juice in the sauce for the beans creates mild ginger flavor. The nutty, salty sauce is a nice complement to the beans.

Mark Bittman
Recipe by Cooking Light October 2005

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Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain.

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  • Place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth; squeeze cheesecloth bag over a small bowl. Set 1/2 teaspoon ginger juice aside; reserve remaining juice for another use. Discard ginger. Combine 1/2 teaspoon ginger juice, walnuts, water, miso, and soy sauce in a food processor; process until nuts are minced. Combine walnut mixture and beans in a large bowl.

Nutrition Facts

63 calories; calories from fat 49%; fat 3.4g; saturated fat 0.3g; mono fat 0.5g; poly fat 2.4g; protein 2.3g; carbohydrates 6.2g; fiber 3g; cholesterol 0mg; iron 0.5mg; sodium 300mg; calcium 39mg.
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