Name: Green Beans with Buttered Bread Crumbs and Almonds
Total time: 35 min
Ingredients: 1 teaspoon table salt; 1 pound green beans , stem ends snapped off; 1 slice high-quality white bread such as Pepperidge Farm, crust removed and torn into rough 1 1/2-inch pieces; 2 tablespoons sliced almonds (about 1/2 ounce), crumbled by hand into 1/4-inch pieces; 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons); 2 teaspoons chopped fresh parsley leaves; Salt and ground black pepper; 4 tablespoons unsalted butter

Green Beans with Buttered Bread Crumbs and Almonds

By America's Test Kitchen

Published on October 5, 2011

Time

35 minutes

Yield

Serves 4 to 6

Ingredients

1 teaspoon table salt 1 pound green beans, stem ends snapped off1 slice high-quality white bread such as Pepperidge Farm, crust removed and torn into rough 1 ½-inch pieces2 tablespoons sliced almonds (about ½ ounce), crumbled by hand into ¼-inch pieces2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)2 teaspoons chopped fresh parsley leaves Salt and ground black pepper 4 tablespoons unsalted butter

Before You Begin

Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter. To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.

Instructions

Bring 2 1/2 quarts water to boil in large saucepan over high heat; add salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.

Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1/4 cup fresh bread crumbs). Transfer bread crumbs to dry 10-inch nonstick skillet, add almonds, and toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Off heat, toss garlic and parsley with hot crumbs; season with salt and pepper to taste, transfer to small bowl, and set aside. (Do not wash skillet.)

Heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter.

Meanwhile, heat butter in same skillet used for bread crumbs over medium-high heat until foaming; add bread crumb mixture and heat, stirring frequently, until fragrant, about 1 to 2 minutes. Top beans with warm buttered crumbs and nuts and serve immediately.