Green Beans with Toasted Walnuts and Breadcrumbs

Green Beans with Toasted Walnuts and Breadcrumbs Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Toast fresh breadcrumbs in flavorful olive oil and combine them with chopped toasted walnuts to add texture to this heart-healthy side dish.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

November 2008
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