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)']
Mix butter, miso, chile, and ginger in a small bowl until smooth.
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.
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.
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