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Green Beans with Toasted Walnuts and Breadcrumbs

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 8 servings (serving size: about 1 cup)
Toast fresh breadcrumbs in flavorful olive oil and combine them with chopped toasted walnuts to add texture to this heart-healthy side dish.

Ingredients

  • 1 cup sliced shallots
  • 2 pounds green beans, trimmed
  • Cooking spray
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 (1-ounce) slices French bread baguette
  • 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons chopped walnuts, toasted
  • 1 teaspoon grated lemon rind

Nutrition Information

  • calories 159
  • caloriesfromfat 35 %
  • fat 6.1 g
  • satfat 1.3 g
  • monofat 3 g
  • polyfat 1.6 g
  • protein 6.3 g
  • carbohydrate 23.6 g
  • fiber 5 g
  • cholesterol 2.6 mg
  • iron 1.7 mg
  • sodium 277 mg
  • calcium 106 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

  3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 5 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine.