‘Stuffed’ Green Beans
Growing up, this was a staple veggie on the table for family holidays and weeknights with Mom alike. Fondly dubbed as Nana’s “Stuffed” Green Beans, this dish still reigns supreme as a favorite side dish today.
Of course, they aren’t actually stuffed– rather, they are named after the breadcrumb mixture in which the beans are generously tossed, similar to the filling you’d stuff say, mushrooms, with. They are cheesy, easy, and the perfect partner to almost any dinner.
Tip: I like to buy pre-trimmed beans in the ‘steam-in’ microwavable package, to make this recipe even easier!
Let’s cook!
You’ll need:
1 lb French or green beans, trimmed
1/4c good EVOO
1/2c plain breadcrumbs (regular or Panko)
1/3c grated Parmesan
3 cloves garlic, minced
1 shallot, minced
Lemon squeeze + parsley, for garnish
Salt + fresh-cracked pepper
Makes 4+ servings.
Steps:
First, prepare + steam the beans. If using my tip above, simply microwave the beans per the package instructions (be sure to vent bag!). If using non-packaged beans, trim the stem ends and steam or boil just until bright green. Set aside.
Heat EVOO in a non-stick skillet over medium heat; once just starting to ripple, add minced shallot + garlic to the oil and sauté for ~2 min, until fragrant but not browning.
Add breadcrumbs and grated Parm to the skillet, stirring well to mix with the EVOO. Flatten the crumb mixture into a flat layer, and let be for ~2 min undisturbed, allowing to crisp.
Watch carefully to prevent any burning– if your crumb mix is browning too quickly, turn down the heat and/or add more oil to cool off.
Break up the crisped layer with a spoon or spatula, and sauté for a few minutes more, until the crumb mixture is evenly golden. Mix in the prepared beans, and season with S+P.
Reduce heat to low and continue to meld the beans with the crumbs– add another drizzle of EVOO if needed– for ~5 mins.
Remove from heat and finish with a squeeze of lemon + a handful of chopped parsley. Serve hot, or at room temp– both are equally delicious!