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.