Italian Green Beans with Tomatoes and Bread Crumbs

If you’d like, cut the beans to make them easier to serve and eat. The breadcrumbs

thicken the tomato sauce. Barb L.

Serves: 4


3 Tbsp Flying Olive Tuscan Herb, Herbs de Provence, Garlic, or Gremolata Extra Virgin Olive Oil

1 pound fresh green beans, ends trimmed

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

½ cup shallots, minced

1 (28-ounce) can whole San Marzano tomatoes with juices (Yes, they do taste different!)

¼ cup panko bread crumbs, toasted


Place a Dutch oven or large skillet over high heat. When hot, add the Flying Olive Extra Virgin Olive Oil of Choice, the green beans, and a pinch of salt. Reduce the heat to medium and add the garlic and shallots. Cook, stirring occasionally, until the shallots soften and garlic becomes fragrant, about 1 minute.

Crush the tomatoes in your hand to break them up and add them with their juice, to the pan. Season with salt and pepper, cover, and cook until the beans are cooked through and the tomatoes have reduced slightly, about 2 minutes.

Remove from the heat, top the toasted panko, and serve.

Submitted by Barb L.