1. Combine butter and miso in a small bowl; refrigerate 5 minutes.
2. Place beans in a large saucepan of boiling water; cook 4 minutes. Drain; plunge beans into ice water. Drain.
3. Heat a large nonstick skillet over medium-high heat. Add beans; sauté 4 minutes. Add butter mixture; cook 3 minutes. Top with almonds.
Originally Submitted
2/16/2015
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You can add this 6 tablespoons unsalted butter recipe to your own private DesktopCookbook.
