Side - Green Beans with Almandine Crumbles

By tdabbs

This recipe makes more crumbles than are needed. Pass additional crumbles at the table, or keep a jar in the refrigerator or freezer to dress up cauliflower or macaroni ’n’ cheese. If freshly pulled carrots are available, julienne a few to cook along with the beans.

Ingredients

• 1 to 2 kaiser or Italian rolls
• 1 tbsp (15 mL) finely chopped fresh parsley
• 1 tsp (5 mL) lemon zest
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 2 tbsp (25 mL) olive oil
• 1 large clove garlic, minced
• 1 cup (250 mL) sliced almonds
• 1/2 cup (125 mL) fi nely shredded Parmesan cheese
• 1 to 1 1/2 lbs (500 to 750 g) thin French green beans or a mixture of ordinary green and yellow wax beans
• 1 to 2 tbsp (15 to 25 mL) butter

Details

Servings 6

Preparation

Step 1

1. Make very coarse crumbs by finely dicing bread, including crusts, into scant ¼-inch (5 mm) cubes; measure out 2 cups (500 mL). Toss bread crumbs with parsley, zest, salt and pepper in a mixing bowl.

2. Heat oil with garlic in a large frying pan over medium to medium-low heat until hot and fragrant. Add bread mixture and almonds; cook, stirring very frequently for 10 to 12 minutes or until crumbs are crisp and almonds are golden. Stir in cheese just until mixture is clumpy; cool in pan off heat. (Store airtight if making ahead.)

3. Cut off stem-end of each bean, but leave gracefully curved opposite end intact. If beans are somewhat thick, french them by slicing each in half lengthwise. (If making ahead, cover and refrigerate for up to a day.)

4. To serve, steam or boil beans in at least 1 inch (2.5 cm) water for 6 to 8 minutes or until tender-crisp. Drain; place back in warm pan and lightly toss with butter. Turn into warmed serving dish; liberally sprinkle with crumbles. Serve right away, passing additional crumbs.