- 2 slices high-quality sandwich bread (such as Pepperidge Farm), each slice torn into quarters
- 3 tablespoons unsalted butter
- Table salt and ground black pepper
- 2 tablespoons grated Parmesan cheese
- 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
- 2 teaspoons unbleached all-purpose flour
- 1/8 teaspoon red pepper flakes
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 pounds green beans , stem ends trimmed
- 1 cup low-sodium chicken broth
- 1 tablespoon lemon juice from 1 lemon
1. Process bread in food processor to even, fine crumbs, about ten 1 second pulses. Heat 1 tablespoon butter in 12 inch nonstick skillet over medium-high heat; when melted, add breadcrumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and Parmesan; set aside.
2. 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. Stir in flour, red pepper flakes, and thyme, and then toss in green beans. 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. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, stir in lemon juice, and adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with breadcrumbs, and serve.
Serves 8. Published November 1, 2003 from Cooks Illustrated