Skillet-Charred Summer Beans With Miso Butter

• 4 Tbsp. unsalted butter, room temperature
• 2 Tbsp. white miso
• 1/2 serrano chile, finely grated
• 1 1/2" piece ginger, peeled, finely grated
• 12 oz. Romano, wax, and/or green beans
• 2 tsp. extra-virgin olive oil
• Lime wedges and toasted sesame seeds (for serving)

1. Mix butter, miso, chile, and ginger in a small bowl until smooth.
2. Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
3. Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.

unsalted butter, white miso, serrano chile, ginger, romano, extravirgin olive oil, sesame seeds

Taken from www.epicurious.com/recipes/food/views/skillet-charred-summer-beans-with-miso-butter (may not work)