Green Beans With Bread Crumbs Recipes

GREEN BEANS WITH BREAD CRUMBS

Steps:

• Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
• Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

GREEN BEANS WITH GARLIC AND BREADCRUMBS

Steps:

• In a pot, steam the green beans until tender-crisp. Set aside and keep warm.
• Heat the olive oil in a large saute on medium-low heat. Add the garlic and cook for about 2 minutes. DO NOT allow the garlic to burn!
• Stir in the bread crumbs and pepper. Cook for about 2 minutes more, pressing down on the bread crumb mixture with a spatula to allow it to become crispy. Again, be careful not to burn.
• Stir in the green beans and toss to coat. Season with salt and pepper and serve immediately.

GREEN BEANS WITH TOMATOES AND CRISPY BREADCRUMBS

Steps:

• Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil.
• Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve.

HOLIDAY GARLIC-LEMON GREEN BEANS WITH BREAD CRUMBS

Steps:

• Process bread in a food processor to produce even, fine crumbs.
• Heat 1 tablespoon butter in large non stick skillet over medium high heat, when melted, add bread crumbs and cook, stirring frequently until golden, about 3-5 minutes.
• Transfer to a medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper and cheese. Set aside.
• Wipe out skillet and add remaining 2 tablespoons butter, garlic and 1/4 teaspoon salt. Cook over medium heat, stirring until garlic is golden, 3 to 5 minutes.
• Stir in flour, red pepper flakes and thyme, then toss in green beans.
• Add chicken broth and increase heat to medium high, cover and cook until the beans are partly tender, about 4 minutes.
• Uncover and cook stirring occasionally until beans are tender and sauce has thicken slightly, about 4 minutes.
• Off heat, stir in lemon juice and adjust seasonings with salt and pepper to taste.
• Transfer to serving dish and sprinkle with bread crumbs.

SUMMERY GREENS AND BEANS WITH TOASTED CRUMBS

Steps:

• In a large saucepan, bring scallions, chard stems, celery, garlic, thyme and oil to a simmer over medium heat until oil is gently bubbling and chard stems are tender, 12 to 15 minutes. You want to slowly cook the vegetables and infuse the oil; you may need to adjust the heat to avoid browning the vegetables.
• Add green beans, lima beans, chard leaves, sugar, 2 teaspoons salt, 1/2 teaspoon pepper and 2 cups water to the cooked vegetables. Bring to a simmer over medium heat. Cook, stirring occasionally, until green beans are just tender, about 8 minutes.
• Meanwhile, heat a medium skillet over medium-high and toast bread crumbs, tossing frequently, until golden brown and fragrant, about 4 minutes. Transfer to a heatproof bowl.
• Divide vegetable mixture among bowls and top with the toasted bread crumbs, a drizzle of olive oil and a grind of black pepper. Serve with crusty bread, for soaking up the broth.