Green Beans Parmesan

Water can be used in place of the chicken broth, but the flavour won't be as good. To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• TO SERVE 6-8

• 2  tablespoons unsalted butter
• 1  cup  fresh breadcrumb
• 3⁄4 cup parmesan cheese, grated
• 1  tablespoon fresh basil, chopped
• 2  tablespoons olive oil
• 1  small onion, chopped fine
•  table salt
• 2  garlic cloves, minced
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1  lb green beans, ends trimmed
• 1⁄3 cup low sodium chicken broth
•  ground black pepper

• TO SERVE 2-3

• 2  teaspoons unsalted butter
• 1⁄3 cup  fresh breadcrumb
• 1⁄4 cup parmesan cheese, grated
• 1  teaspoon fresh basil, chopped
• 2  teaspoons olive oil
• 1⁄2 small onion, chopped fine (about 3 Tbsp.)
•  table salt
• 1  small garlic clove, minced
• 1⁄3 cup  canned diced tomato, drained
• 1⁄3 lb green beans, ends trimmed
• 2  tablespoons low sodium chicken broth, canned
•  ground black pepper

Directions

1. FOR 6-8 SERVINGS: Melt butter in large skillet over medium heat. Stir in bread crumbs, saving a few for garnish, and cook, tossing often, until golden brown, 3-5 minutes. Transfer to medum bowl and toss with 1/4 cup Parmesan and basil.
2. Wipe out skillet, add 1 tablespoons oil and heat over medium heat until shimmering. Add onion and 1/4 teaspoons salt and cook until soft and golden, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 3 minutes.
3. Wipe out skillet again, and heat remaining Tablespoon of oil over medium heat until just smoking. Add green beans and 1/2 teaspoons 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, 1-2 minutes.
4. 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.
5. FOR 2-3 SERVING: Melt butter in medium skillet over medium heat. Stir in bread crumbs, saving a few for garnish, and cook, tossing often, until golden brown, 2-3 minutes. Transfer to medium bowl.and toss with tablespoon of Parmesan.
6. Wip out skillet, add 1 teaspoons oil and heat over medium heat until shimmering. Add onion and 1/8 teaspoons salt and cook until soft and golden, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid has evaporated, about 2 minutes,. Transfer to small bowl.
7. Wipe out skillet again and heat remaining Tablespoon oil over medium-high heat until just smoking. Add green beans and 1/4 teaspoons salt and cook, turning several times, until browned in spots, about 6-8 minutes. Reduce heat to 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, 1-2 minutes.
8. Off heat toss in remaining Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve.