Delicious Green Beans with Sundried Tomato Panko Crumbs
I don't like to post nighttime photos, but since I made this fabulous recipe before daylight savings, you will have to deal with them.
I found this lovely cookbook called KEEPERS, and though a little beginner for me (show-off), some of these simple weeknight recipes have an unexpected twist.
I can't wait to try everything in the book!
Like these green beans with "sundried tomato breadcrumb pesto".
These were delicious. When I was cooking them, my husband asked if I was making shrimp scampi.
Green Beans w/ Sundried Tomato Crumbs: (adapted from Keepers)
1/2 cup dried breadcrumbs or panko (I love Cento seasoned panko)
4 oil packed sundried tomatoes, drained and minced (oven roasted tomatoes are even better)
2 tbsp freshly grated Pecorino or Parmigiano Reggiano cheese
1 small garlic clove
1/4 tsp anchovy paste (optional)
salt & pepper
1 lb. green beans, trimmmed
2 tbsp olive oil
In a small bowl, mash or rub together with a silicone spatula, the breadcrumbs, sundried tomatoes, cheese, garlic and anchovy paste. Season with salt & pepper and set aside.
Cook your beans for 3 minutes in salted boiling water. Drain and pat dry.
In a large skillet, heat the olive oil over medium heat. Add the breadcrumb mixture and toast, stirring, for about 2 minutes.
Add in the blanched green beans and stir until coated with the breadcrumbs about 2 minutes.
We ate the entire pan for dinner, but I think they would be great served room temperature on a buffet with ham or turkey for Easter.