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Green Beans with Crisp Meyer Lemon Bread Crumbs

Green Beans with Crisp Meyer Lemon Bread Crumbs

Time: 45 minutes. Olive oil– and citrus-toasted crumbs make this Thanksgiving staple special.

Sunset NOVEMBER 2009

  • Yield: Serves 10


  • 2 cups coarse fresh ciabatta bread crumbs
  • 1/4 cup extra-virgin olive oil, divided
  • Finely shredded zest of 2 small Meyer lemons
  • About 1/8 tsp. kosher salt
  • About 1/8 tsp. freshly ground black pepper
  • 2 1/2 pounds green beans, ends trimmed
  • 1 teaspoon fresh Meyer lemon juice


1. In a large frying pan over medium heat, cook crumbs in 2 tbsp. oil, stirring, 5 minutes. Stir in zest and 1/8 tsp. each salt and pepper. Cook and stir until golden, 5 more minutes. Pour into a bowl.

2. In a large pot fitted with a steamer basket, steam beans over 1 in. boiling water, stirring once, 7 to 10 minutes.

3. Combine 2 tbsp. oil with lemon juice and salt and pepper to taste. Drain beans, toss with dressing, and pour into a shallow bowl. Top with crumbs; serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 54%
  • Protein: 2.1g
  • Fat: 5.6g
  • Saturated fat: 0.8g
  • Carbohydrate: 9.4g
  • Fiber: 2.7g
  • Sodium: 94mg
  • Cholesterol: 0.0mg