Contributed By: Kay Davis


1 slice high-quality white bread, such as Pepperidge Farm, crust removed and torn into rough 1 1/2-inch pieces
2 tablespoons sliced almonds (about 1/2 ounce), crumbled by hand into 1/4-inch pieces
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
2 teaspoons chopped fresh parsley leaves
Salt and ground black pepper
1 lb. Blanched Green Beans
4 tablespoons unsalted butter

(See Blanched Green Bean recipe in this cookbook.)


1. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1/4 cup fresh bread crumbs). Transfer bread crumbs to dry 10-inch nonstick skillet, add almonds, and toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Off heat, toss garlic and parsley with hot crumbs; season with salt and pepper to taste, transfer to small bowl, and set aside. (Do not wash skillet.)
2. Heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter.
3. Meanwhile, heat butter in same skillet used for bread crumbs over medium-high heat until foaming; add bread crumb mixture and heat, stirring frequently, until fragrant, about 1 to 2 minutes. Top beans with warm buttered crumbs and nuts and serve immediately.

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