Miso Green Beans

BOU Miso Cinnamon and Coconut Broth Cubes and Roasted Garlic Cubes combined with miso paste, caramelized onion, & toasted almonds/cashews, bring fresh, crisp green beans to life. This is an ideal side dish that appeals to vegans and can be paired with a main for other diets.
Recipe in collaboration with @theveganmomma
1. Combine miso, lemon juice, warm water, and BOU cubes in a small bowl and set aside.
2. Heat a dry cast iron pan over medium-high and toast almonds/cashews for about 2 to 3 minutes tossing occasionally until golden brown and fragrant. Remove and set aside.
3. Return the pan to medium-high heat and add another tablespoon of oil to the pan. Toss in shallots and green beans. Lay in an even layer and allow to cook about 2 to 3 minutes, then toss again, and let cook another 3 minutes. Cast iron should be hot, but not smoking. Lower heat to medium if necessary. Beans should remain bright green and slightly crisp and onions to be caramelized. Turn off heat and let cool for about 30 seconds.
4. Stir then pour miso, water, BOU cube, lemon mixture on top and toss to coat. Once coated, immediately move the beans to a dish. Top with toasted almonds/cashews and serve immediately. Enjoy!