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.


Roasted Tomatillo Salsa

Hi everyone!

This is just a quick post with a tasty recipe for roasted tomatillo salsa. My husband said it was the best tomatillo salsa he has every tried, so thought I should share it!

We hope you enjoy the 4th!

Roasted Tomatillo Salsa
makes about 1 cup

Recipe notes: 1) you can use cilantro in place of papalo, but I would add 3 or 4 times as much; 2) broilers vary widely, so keep a close eye on ingredients in the oven.


  • 12 ounces (about 20) tomatillos, husk removed, cleaned, and cut in half lengthwise
  • 2 small or 1 medium jalapeno, stem removed and cut in half lengthwise (remove seeds and ribs for a less spicy version)
  • 1/2 medium yellow onion (about 4 ounces), peeled and sliced 1/4″ thick
  • 1 large garlic clove, unpeeled
  • 1/2 teaspoon minced papalo
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons water (more if you want a thinner salsa)


  • Adjust oven rack to the upper position and pre-heat the broiler to high.
  • Line a rimmed baking sheet with aluminum foil. Place the tomatillos and jalapeno cut side down on the baking sheet. Add the onion and garlic clove to the baking sheet and spread all ingredients evenly. Broil for about 5-7 minutes, or until most ingredients are blistered and blackened. You may need to remove the blackened items and return the rest to cook under the broiler for a few more minutes. Once cool enough to handle, peel the garlic clove.
  • Transfer all ingredients to a blender and blend on high until ingredients are fully broken down and incorporated, about 15 seconds. Taste and adjust seasoning if needed.