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“I love new ways to liven up veggies. This is quite flavorful, so make sure not to serve it with something that has delicate flavor. I found the recipe on Cooks Illustrated and prepared according to directions, but next time I think I will prepare slightly ahead of time and transfer the beans to a baking dish, reduce the sauce a bit more, then add it to the beans and top with breadcrumbs. Maybe stick it under the broiler for a second to improve presentation.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, pulse bread about ten 1 second pulses until fine, even crumbs.
  2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add breadcrumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes.
  3. Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and Parmesan; set aside.
  4. 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.
  5. Stir in flour, red pepper flakes, and thyme, and then toss in green beans.
  6. 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.
  7. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes.
  8. Remove from heat, stir in lemon juice, and adjust seasonings with salt and pepper.
  9. Transfer to serving dish, sprinkle evenly with breadcrumbs, and serve.

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