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Buttery Green Beans with Toasted Breadcrumbs

Contributed by: News Canada

Recipe Box: Saute fresh green beans to retain flavour (NC) - If you saute first, then boil, you will ensure the most flavourful green beans each and every time, say the food specialists at Gay Lea. Toasted white, or whole-wheat breadcrumbs, make this a vegetable side dish to remember.


    Buttery Green Beans with Toasted Breadcrumbs
  • 1/3 cup Gay Lea butter, or Gay Lea Spreadable Butter (75 mL)
  • 1 cup coarse fresh breadcrumbs (250 mL)
  • 1 small onion, finely chopped 1
  • 3 cloves garlic, minced 3
  • 1 lb fresh green beans, trimmed (500 g)
  • 1/2 cup chicken or vegetable stock (125 mL)


For breadcrumbs:

Melt 2 tbsp (25 mL) of butter in skillet over medium heat; add breadcrumbs. Cook, stirring, for about 5 minutes, or until breadcrumbs are toasted and golden. Remove from skillet; set aside.

Melt 3 tbsp (45 mL) of butter in skillet. Add onion and garlic; cook, stirring, for 3 minutes. Add green beans; cook, stirring, for 3 minutes. Pour in stock. Bring to boil, reduce heat and simmer, covered for about 8 minutes or until beans are almost tender. Uncover and cook, stirring, for 3 to 5 minutes or until liquid is absorbed and beans are tender. Stir in remaining butter until well glazed. Transfer beans to serving platter. Sprinkle with toasted breadcrumbs.

Additional easy-make recipe ideas are available online at

Serving Size: Makes 4 - 6 Servings

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