Ingredients
- 2 tablespoons unsalted butter
- 1 cup fresh bread crumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon table salt
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained
- 1.5 pounds green beans, ends trimmed
- 1/2 cup low-sodium chicken broth
- Ground black pepper
Prepare the Topping
Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add 1 cup of fresh bread crumbs, stirring frequently, until they turn golden brown, approximately 3 to 5 minutes.
Transfer the bread crumbs to a medium bowl and mix in 1/4 cup of grated Parmesan cheese and 1 tablespoon of chopped fresh basil. Set aside.
Cook the Tomato Mixture
Wipe out the skillet, then add 1 tablespoon of olive oil over medium heat until shimmering. Add the finely chopped onion and 1/4 teaspoon of salt.
Cook until the onion is softened and golden, approximately 3 to 5 minutes. Next, add 1 minced clove of garlic and cook for another minute.
Stir in the drained diced tomatoes and cook until the liquid evaporates, around 3 minutes. Transfer the tomato mixture to a small bowl.
Cook the Green Beans
Wipe out the skillet once more, and heat the remaining 1 tablespoon of olive oil over medium-high heat until just smoking. Add the trimmed green beans and 1/2 teaspoon of salt.
Cook, turning the beans occasionally, until they are browned in spots, approximately 8 minutes. Reduce the heat to medium-low, then stir in the tomato mixture and 1/2 cup of low-sodium chicken broth.
Cover the skillet and cook until the beans are just tender, about 5 minutes. Uncover and cook until the liquid evaporates, which should take 1 to 2 minutes.
Finish and Serve
Remove the skillet from heat and stir in the remaining 3/4 cup of grated Parmesan cheese.
Adjust seasoning with additional salt and ground black pepper as needed.
Transfer the green beans to a serving dish and sprinkle with the reserved bread crumb mixture. Serve warm.
Roasted Parmesan Green Beans
Ingredients
- 2 tablespoons unsalted butter
- 1 cup fresh bread crumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon table salt
- 1 clove garlic, minced
- 1 14.5-ounce can diced tomatoes, drained
- 1.5 pounds green beans, ends trimmed
- 1/2 cup low-sodium chicken broth
- Ground black pepper
Instructions
- Melt butter in skillet over medium heat, add bread crumbs, stir until golden, 3-5 minutes. Transfer to bowl, mix in 1/4 cup Parmesan and basil. Set aside.
- In same skillet, heat 1 tbsp olive oil over medium heat, add onion and 1/4 tsp salt, cook until softened, 3-5 minutes. Add garlic, cook 1 minute. Add drained tomatoes, cook until liquid evaporates, 3 minutes. Transfer to bowl.
- Heat remaining olive oil in skillet over medium-high heat. Add green beans and 1/2 tsp salt, cook until browned, 8 minutes. Reduce heat to medium-low, stir in tomato mixture and chicken broth, cover and cook until beans are tender, 5 minutes. Uncover, cook until liquid evaporates, 1-2 minutes.
- Remove from heat, stir in remaining Parmesan. Adjust seasoning with salt and pepper. Transfer to serving dish, sprinkle with bread crumb mixture. Serve warm.