cookware
- food processor
- medium bowl
- large stainless skillet with lid
1 | Process the bread in food processor to even, fine crumbs, about 10, 1-second pulses. |
2 | Heat 1 tablespoon butter in a 12-inch stainless skillet over medium-high heat. When melted, add bread crumbs and cook, stirring frequently, until golden brown, 3-5 minutes. |
3 | Transfer the browned crumbs to a medium bowl and stir in salt, pepper, and parmesan. Reserve. |
4 | Wipe out the skillet. Add the other 2 tablespoons of butter, garlic, and salt. Cook over medium heat, stirring constantly, until the garlic is golden, about 3-5 minutes. |
5 | Stir in the flour, red pepper flakes, and thyme, and then toss in the green beans. Add the chicken broth and increase heat to medium-high. Cover and cook until the beans are partly tender, but still crisp in center, about 4 minutes. |
6 | Then uncover and continue to cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. |
7 | Off heat, stir in the lemon juice, and adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with the seasoned bread crumbs, and serve. |
source: Cook's Illustrated