Roasted Chinese Long Beans with Miso-Butter


I love recipes that deliver big flavor with minimal effort – and this is one of those. These beans are great simply sauteed but I wanted to dress mine up a bit. After they were roasted, I chopped them into bite sized pieces and served them with brown rice, cherry tomatoes and a fried egg (topped with a little soy sauce and hot sauce – yum!). We hope you enjoy!

Roasted Chinese Long Beans with Miso-Butter
4-6 servings

Recipe notes: 1) providing a recipe using a broiler is always tricky because broilers vary so much between ovens. When I used this technique, I found that the resulting beans still have a good amount of crunch. If you want your beans cooked through more, I would suggest adjusting the oven racks down an extra layer so you have time to cook the beans through without burning the butter mixture, 2) if you haven’t planned ahead and don’t have room temperature butter, you can soften it in the microwave on 20% power in 30 second increments.


  • 1-1/4 pounds Chinese long beans, ends trimmed
  • 4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
  • 2 tablespoons white miso
  • 1 large garlic clove, minced
  • Freshly ground black pepper, to taste


  • Adjust one oven rack to about 6″ inches away from the broiler with a second rack on a level just below that one. Preheat your broiler to high.
  • Line two baking sheets with aluminum foil and evenly distribute the beans between the two sheets.
  • Mix the butter, miso, garlic and black pepper together in a small bowl until uniform. Dollop the mixture over the beans (it doesn’t have to be even – they will be tossed again in a minute).
  • Place one tray of beans on the higher rack under the broiler for 1 minute. Remove from the oven and toss the beans to evenly coat with the now melted butter mixture. Return to the oven on the lower rack and cook for 8-10 minutes (mine needed 10 minutes), or until the beans have started to soften but still retain some texture. Remove from the oven and allow to cool slightly, then transfer to a serving or storage dish. Repeat with the remaining tray of beans.


One thought on “Roasted Chinese Long Beans with Miso-Butter

  1. Pingback: Weekly Farm Notes :: August 11th, 2015 | Tant Hill Farm

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