Green beans with buttered bread crumbs are a staple at our Thanksgiving table. You wouldn’t think green beans made so simply could be so good, but they are. These can easily be made ahead and reheated. For the bread crumbs I like to use Panko, which are a Japanese bread crumb. They are made from bread that has been baked to make them crispy and airy and they stay crispy even after being browned in butter.
Green Beans With Buttered Bread Crumbs
- 1 1/2 pounds green beans trimmed
- 2 tablespoons unsalted butter
- 1/2 cup bread crumbs Panko
- Salt and Pepper to taste
- Trim green beans and steam for 4 to 6 minutes or until al dente (still slightly crisp).
- Drain and rinse with cold water to stop the cooking. This can be done a day ahead and refrigerated.
- If refrigerated, take green beans out about an hour before to take off the chill. Melt butter in sauté pan and then add bread crumbs. Mix and add green beans and sauté until lightly browned and heated through, 15 to 20 minutes.
- If refrigerated, you can also take off the chill by heating them in microwave for a minute or so.