GREEN BEANS WITH PARMESAN BREAD CRUMBS
This Green Beans with Parmesan Bread Crumbs recipe is a crispy, cheesy side that elevates fresh green beans with a savory, irresistible topping.
Equipment
- Large Pot
- Baking Dish
- Skillet
- Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1 lb green beans tips removed
- Salt to taste
- 1 tbsp olive oil or butter for greasing
- Lemon juice to sprinkle the dish
- 1 heaping cup day-old bread cubed
- ½ cup Parmesan cheese shavings
- ½ cup walnuts or pecans chopped
- ¼ cup olive oil or butter
- 2 cloves garlic chopped
Instructions
- Preheat your oven to 375°F (190°C). Wash the green beans thoroughly and trim the tips.
- In a large pot of boiling salted water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and transfer to an ice bath. Drain again and set aside.
- Heat ¼ cup olive oil or butter in a skillet over medium heat. Add chopped garlic and sauté for about a minute until fragrant. Add cubed day-old bread and chopped walnuts or pecans. Stir occasionally until golden brown and crispy, about 5-7 minutes.
- In a mixing bowl, combine the toasted bread mixture with Parmesan cheese shavings. Mix well.
- Grease a baking dish with 1 tablespoon olive oil or butter. Place the blanched green beans in the dish, sprinkle with salt and a squeeze of lemon juice. Top evenly with the cheesy bread crumb mixture.
- Bake in the preheated oven for 15-20 minutes until the topping is golden brown and crispy.
- Remove from oven and let cool slightly. Sprinkle with additional lemon juice before serving.
Notes
- Use stale or day-old bread for the best crispy texture in the topping.
- Substitute gluten-free bread or crackers to make this dish gluten-free.
- Omit nuts or replace with sunflower seeds for a nut-free version.
- Add fresh herbs like thyme or rosemary to the topping for extra flavor.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the oven to maintain crispiness.