Garlic-Lemon Green Beans with Toasted Bread Crumbs
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 8
Ingredients
2 slices high-quality sandwich bread slice (such as Pepperidge Farm), each slice torn into quarters3 tablespoons unsalted butter Salt and ground black pepper 2 tablespoons grated Parmesan cheese 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)2 teaspoons unbleached all-purpose flour ⅛ teaspoon red pepper flakes 1 teaspoon minced fresh thyme leaves 1 ½ pounds green beans, stem ends trimmed1 cup low-sodium chicken broth 1 tablespoon lemon juice from 1 lemon
Instructions
- Process bread in food processor to even, fine crumbs, about ten 1 second pulses. Heat 1 tablespoon butter in 12 inch nonstick skillet over medium-high heat; when melted, add breadcrumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and Parmesan; set aside.
- Wipe out skillet. Add remaining 2 tablespoons butter, garlic, and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until garlic is golden, 3 to 5 minutes. Stir in flour, red pepper flakes, and thyme, and then toss in green beans. Add chicken broth and increase heat to medium-high; cover and cook until beans are partly tender but still crisp at center, about 4 minutes. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, stir in lemon juice, and adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with breadcrumbs, and serve.
Time
30 minutesYield
Serves 8Ingredients
2 slices high-quality sandwich bread slice (such as Pepperidge Farm), each slice torn into quarters
3 tablespoons unsalted butter
Salt and ground black pepper
2 tablespoons grated Parmesan cheese
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
2 teaspoons unbleached all-purpose flour
⅛ teaspoon red pepper flakes
1 teaspoon minced fresh thyme leaves
1 ½ pounds green beans, stem ends trimmed
1 cup low-sodium chicken broth
1 tablespoon lemon juice from 1 lemon
Ingredients
2 slices high-quality sandwich bread slice (such as Pepperidge Farm), each slice torn into quarters
3 tablespoons unsalted butter
Salt and ground black pepper
2 tablespoons grated Parmesan cheese
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
2 teaspoons unbleached all-purpose flour
⅛ teaspoon red pepper flakes
1 teaspoon minced fresh thyme leaves
1 ½ pounds green beans, stem ends trimmed
1 cup low-sodium chicken broth
1 tablespoon lemon juice from 1 lemon
Ingredients
2 slices high-quality sandwich bread slice (such as Pepperidge Farm), each slice torn into quarters
3 tablespoons unsalted butter
Salt and ground black pepper
2 tablespoons grated Parmesan cheese
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
2 teaspoons unbleached all-purpose flour
⅛ teaspoon red pepper flakes
1 teaspoon minced fresh thyme leaves
1 ½ pounds green beans, stem ends trimmed
1 cup low-sodium chicken broth
1 tablespoon lemon juice from 1 lemon
Why This Recipe Works
To develop a streamlined green bean recipe that would employ just one pot and still yield tender beans and a flavorful sauce, we built the sauce in the pan first and then added the beans and some chicken broth (instead of water) for flavor.
Instructions
- Process bread in food processor to even, fine crumbs, about ten 1 second pulses. Heat 1 tablespoon butter in 12 inch nonstick skillet over medium-high heat; when melted, add breadcrumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and Parmesan; set aside.
- Wipe out skillet. Add remaining 2 tablespoons butter, garlic, and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until garlic is golden, 3 to 5 minutes. Stir in flour, red pepper flakes, and thyme, and then toss in green beans. Add chicken broth and increase heat to medium-high; cover and cook until beans are partly tender but still crisp at center, about 4 minutes. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, stir in lemon juice, and adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with breadcrumbs, and serve.
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