Ingredients
1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup butter
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 1/2 teaspoons chopped fresh parsley
Method
Sources
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
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place the green beans in a saucepan with a lid and pour enough water over the beans to cover; bring to a boil. reduce the heat to low and cover; simmer until the beans are tender but still crisp, about 10 minutes. drain. spread the beans onto paper towels to dry. melt the butter in a large skillet over medium-low heat; stir the bread crumbs and parmesan cheese into the melted butter. reduce heat to low; add the beans and cook and stir until the beans are heated through and the crumbs are beginning to brown, about 3 minutes. season with salt and pepper. sprinkle the parsley over the mixture to serve.