It's a very quick dish. After you blanch and drain the beans you grate a little ginger, then whiz it in the food processor with a cup of walnut pieces and a few tablespoons of miso paste. A little soy sauce thins it down and the paste is stirred into the beans.
The resulting dish looks a little odd - a reddish tan paste spread through the bright green beans, which are blanched just until crisp and tender.
But it's incredibly delicious - full of savory flavor and tender walnut meat, bound with salty, rich miso. The flavors don't obscure the fresh beans' own sweetness; it all works together for an easy and wonderful side dish.
We served it with a ginger pork tenderloin, cooked in the Crock-Pot, and a cabbage-sesame salad. Delicious! We highly recommend this recipe.
• Recipe: Green Beans With Walnut-Miso Sauce at The New York Times
Related: DIY Miso Soup