This is a quick way to prepare green beans and the 2 teaspoons of flour make a nice little cream sauce without the calories. These beans are also good without making the toasted breadcrumbs, but they just take a minute and add another element to the dish.
Serves 8
2 slices of bread
3 tablespoons butter
2 tablespoons grated Parmesan cheese
3 cloves of garlic, minced
2 teaspoons flour
Salt and pepper
2 teaspoons fresh thyme or 1 teaspoon dried
1 ½ lbs. green beans, cleaned and ends trimmed
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon grated lemon zest
In a mini food processor, process the bread into fine crumbs. In a large skillet over medium high heat, add 1-tablespoon butter and cook breadcrumbs until they are golden brown. Transfer to a small dish and add Parmesan cheese when cool. Set aside.
Wipe out skillet and add remaining butter, and add garlic and cook for 30 seconds. Stir in flour, salt and pepper, and thyme and chicken broth and mix well. Add green beans and toss well. Cover. Cook beans 3-4 minutes until crisp tender. Uncover and cook several more minutes until they are done and stir occasionally. When cooked, add lemon juice and zest and taste for seasoning. Transfer to serving dish and sprinkle on reserved breadcrumbs. Serve.