Smothered green beans that skipped the can

Name: Smothered green beans that skipped the can
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tbsp unsalted butter; 3 tbsp all-purpose flour; ½ cup finely chopped shallot (about 1 large); 2 cloves garlic, minced; 2 cups low-sodium chicken or vegetable broth; 2 tbsp white miso paste; 1 lb green beans, trimmed; kosher salt and black pepper; 2 tbsp crème fraîche; 1 tbsp lemon juice; fried shallots or toasted chopped nuts, to finish (optional)

Everything the beige holiday casserole wanted to be, finally.

At a Glance

Time

25 min

Serves

Story

Here is the green bean casserole with its wits finally about it. The old church-supper number leaned on a tin of condensed soup for its savour, whereas this one hands that job to white miso whisked into a butter-and-flour roux, which is honest fermented depth instead of a can doing an impression of it. Finish away from the heat with crème fraîche and a squeeze of lemon, both added off the flame so they lift the richness rather than curdling into a sulk.

Ingredients

3 tbsp unsalted butter
3 tbsp all-purpose flour
½ cup finely chopped shallotabout 1 large
2 cloves garlicminced
2 cups low-sodium chicken or vegetable broth
2 tbsp white miso paste
1 lb green beanstrimmed
kosher salt and black pepper
2 tbsp crème fraîche
1 tbsp lemon juice
fried shallots or toasted chopped nutsto finish (optional)

Method

Yes, the beans go past the point of squeak into properly, lusciously tender, and that is the point. A side that quietly upstages whatever roast it was meant to support.

In a deep skillet with a lid, melt the butter over medium heat. Scatter in the flour and stir constantly until it blends into a smooth paste, about a minute. Add the shallot and garlic and keep stirring until softened and the roux is a pale gold, about 3 minutes.
Pour in the broth and add the miso, mashing it against the pan until it melts into the gravy with no lumps. Add the green beans, season with salt and pepper and stir. Bring to a boil, then cover, lower to a gentle simmer and cook until the beans are very tender, about 10 minutes.
Uncover, bring it back to a lively bubble and cook, stirring now and then, until the gravy thickens and clings to the beans, 8 to 10 minutes more.
Off the heat, stir in the crème fraîche and lemon juice and season again. Slide onto a platter, spoon over any gravy left in the pan, and shower with fried shallots or toasted nuts for the crunch the whole thing is quietly begging for.