2 tablespoons soft unsalted butter

1 tablespoon white or light-yellow miso

Finely ground black pepper

For the green beans:

1 pound small, tender green string beans (haricot verts) cleaned and ends removed

2 tablespoons olive oil

Pinch freshly ground black pepper

2 ripe fuyu persimmons, peeled and cut into thin slices

1. Combine the butter, miso and pepper in a small bowl. Mix until the mixture is completely blended. Reserve.

2. In a large saucepan bring enough water to cover the beans to a boil. Immerse the beans and cook until tender but slightly resistant, about 3 to 4 minutes, depending upon how large they are. They should be slightly resistant. Rinse the beans in cold water and drain them well.

3. Heat the olive oil over medium heat in a large frying pan. When the oil is hot, add the beans and stir, turning up the heat to high. Cook the beans for 2 to 3 minutes more, stirring occasionally, until they are sizzling.

4. Add the miso butter and cook for another 30 seconds, making sure the butter is evenly coating the beans.

5. Place the beans in a medium serving dish and arrange persimmon slices on top of the beans. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.