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Category: Beans
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
1 cup fresh bread crumbs
3/4 cup grated Parmesan cheese
1 tbsp chopped fresh basil
2 tbsp olive oil
1 small onion, chopped fine
Salt
2 cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained
1 lb green beans, ends trimmed
1/3 cup low-sodium chicken broth
Ground black pepper
Melt butter in large skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with 1/4 cup Parmesan and basil.
Wipe out skillet, add 1 tbsp oil, and heat over medium heat until shimmering. Add onion and 1/4 tsp salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 3 minutes. Transfer to small bowl.
Wipe out skillet again and heat remaining tbsp oil over medium-high heat until just smoking. Add green beans and 1/2 tsp salt and cook, turning beans several times, until browned in spots, about 8 minutes. Reduce heat to medium-low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.
Off heat, toss in remaining 1/2 cup Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve. Serves 6 to 8
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GREEN BEANS PARMESAN
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Category: Beans
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
1 cup fresh bread crumbs
3/4 cup grated Parmesan cheese
1 tbsp chopped fresh basil
2 tbsp olive oil
1 small onion, chopped fine
Salt
2 cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained
1 lb green beans, ends trimmed
1/3 cup low-sodium chicken broth
Ground black pepper
Melt butter in large skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with 1/4 cup Parmesan and basil.
Wipe out skillet, add 1 tbsp oil, and heat over medium heat until shimmering. Add onion and 1/4 tsp salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 3 minutes. Transfer to small bowl.
Wipe out skillet again and heat remaining tbsp oil over medium-high heat until just smoking. Add green beans and 1/2 tsp salt and cook, turning beans several times, until browned in spots, about 8 minutes. Reduce heat to medium-low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.
Off heat, toss in remaining 1/2 cup Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve. Serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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