Holiday Garlic-Lemon Green Beans With Bread Crumbs
photo by Karen Elizabeth
- Ready In:
- 2 slices high quality white bread, torn into quarters
- 3 tablespoons unsalted butter
- salt and pepper
- 2 tablespoons grated parmesan cheese, the good stuff
- 6 medium garlic cloves, minced, never press
- 2 teaspoons flour
- 1⁄8 teaspoon red pepper flakes
- 1 1⁄2 lbs green beans, ends trimmed
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh thyme
- Process bread in a food processor to produce even, fine crumbs.
- Heat 1 tablespoon butter in large non stick skillet over medium high heat, when melted, add bread crumbs and cook, stirring frequently until golden, about 3-5 minutes.
- Transfer to a medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper and cheese. Set aside.
- Wipe out skillet and add remaining 2 tablespoons butter, garlic and 1/4 teaspoon salt. Cook over medium heat, stirring until garlic is golden, 3 to 5 minutes.
- Stir in flour, red pepper flakes and thyme, then toss in green beans.
- Add chicken broth and increase heat to medium high, cover and cook until the beans are partly tender, about 4 minutes.
- Uncover and cook stirring occasionally until beans are tender and sauce has thicken slightly, about 4 minutes.
- Off heat, stir in lemon juice and adjust seasonings with salt and pepper to taste.
- Transfer to serving dish and sprinkle with bread crumbs.
Questions & Replies
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Enjoyed this very much, easily prepared (in fact my daughter made them while I was busy with the mushroom risotto that was our main dish). Our sauce was quite thick and we used garlic and herb stock rather than chicken stock. Really really nice and definitely making it again! Thank you Nimz! Made for PRMR tag game.
I~LOVE~YOUR~BEANS! Well, they weren't exactly YOUR beans, but the recipe is & I'm with the other reviewers in saying that this bean dish beats other bean casseroles every which way! I did my usual thing & substituted good ol' lemon pepper for the S&P, but other than that, the recipe was followed & the outcome was WONDERFUL! Thanks for a great keeper! [Tagged, made & reviewed in Zaar Stars recipe tag]
This was a really good alternative to traditional casserole. Maybe I did something wrong but the sauce for the beans came off kind of bland. The toasted bread crumbs(I used Progresso Panko Italian) were a great addition. I think next time I will omit the flour and stick with butter, seasonsings, cheese and crumbs. Thanks for the inspiration.
Delicious green beans!!! I didn't wait for the holiday, made these last night to serve along with meatloaf and a potato casserole. My two kids won't eat the "normal" green bean casserole, so this is an awesome dish that they both ate with no complaints. I just loved the crispy buttery topping!!! Thanks Nimz for sharing. Made for PRMR.
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Wonderful green bean recipe, thank you Nimz! I used a can of plain bread crumbs and ran out of parmesan cheese for the topping but it was still very tasty. Instead of fresh green beans I used a 29 oz can of cut green beans. Made the sauce with the butter, garlic, flour, and red pepper. Slowly added the chicken broth to get a thicker sauce, added the green beans, the chicken broth and simmered covered for about 4 minutes and than uncovered to get my sauce to thicken completely. The lemon juice is a nice flavor to add and the topping is so good. These green beans will be replacing the traditional green bean casserole we always have on Thanksgiving! Thanks again Cathy!
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