I have a love for side dishes, however unless it’s a meal that I’m trying to impress with, like a dinner party for friends or family, I typically don’t spend a lot of time on side dishes. Most nights I tend to just throw some veggies in a steamer, roast them or grill them and pair with a pasta side, potatoes or some other starch. While browsing through Pink Parsley Catering, a new favorite blog of mine, I saw these amazing looking green beans that looked perfect for a quasi-dinner party I was hosting not so long ago. These green beans ended up being easy enough that I think I’ll have to add them in to my arsenal of go-to side dishes. Yes, they are a little more time consuming than just sauteeing or throwing in a pot to steam, but in the end they’re really not all that time consuming and are so worth the extra few minutes.
Green Beans Parmesan
1 slice high-quality white sandwich bread (without crusts), torn into quarters
2 Tablespoons unsalted butter
3/4 cup grated Parmesan cheese
1 Tablespoon chopped fresh basil
2 Tablespoons olive oil
1 medium shallot, chopped fine
3 medium garlic cloves, minced
1 14.5-ounce can diced tomatoes, drained (I only used half the can as I’m not a huge fan of tomatoes)
1 pound green beans, washed, and ends trimmed
1/3 cup low sodium chicken broth
salt and pepper
Process the bread in a food processor (you should have about 1 cup crumbs).
Melt butter in a large skillet over medium heat. Stir in the breadcrumbs and cook, tossing often, until golden brown, 3-5 minutes. Transfer to a small bowl and toss with 1/4 cup Parmesan and the chopped basil.
Wipe out the skillet with a paper towel, and add 1 Tablespoon of oil. Heat over medium heat until shimmering. Add the shallot and 1/4 teaspoon of salt. Cook until soft, 1-3 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Stir in the tomatoes and cook until the liquid evaporates, about 3 minutes. Transfer to a small bowl.
Wipe out the skillet again, and heat the last tablespoon of oil over medium-high heat. Add the green beans and 1/2 teaspoon of salt. Cook, tossing the beans often, until they are browned in spots, about 8 minutes. Reduce heat to medium and stir in tomato mixture and chicken broth. Cover and cook until the beans are crisp-tender, about 5 minutes. Remove the lid and cook until the liquid evaporates, 2 minutes.
Remove from heat and stir in remaining 1/2 cup Parmesan. Adjust seasonings if necessary with salt and pepper. Transfer to a serving dish and top with bread crumbs.