- 3 garlic cloves, finely chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons white miso
- 1 tablespoon coconut or agave nectar
- 3 tablespoons virgin coconut oil
- 1 1/2 pounds haricots verts or green beans, trimmed
- Pinch of crushed red pepper flakes
- Flaky sea salt, freshly ground pepper
- 1/3 cup coarsely chopped cilantro
- Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
- Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes.
- Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.