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August 27, 2010

Green Beans Parmesan

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 
Ingredients:
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

Directions:
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.

Adapted from: Pink Parsley Catering

4 comments:

  1. This looks great! Sounds tasty too!!

    Do you not care for all tomatoes?? Or just not cooked tomatoes?

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  2. Now this is a recipe that could get me to eat my veggies! It looks really great!

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  3. sounds fabulous & fancy! Great idea to jazz up a side dish!

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  4. Pup - it's really a consistency thing. I like tomato flavors so sauces and stuff, but chopped tomatoes I'm really not a huge fan of. I eat them but I usually end up picking some out, halving in recipes, etc. I wish I liked them more because I wouldn't feel as left out around the chips and salsa as I do at happy hours!

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