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Green Beans + Breadcrumbs

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Adjust Servings:
1 cup Green beans, trimmed
1 tsp Salt
1 tbsp Olive Oil
1 tbsp Minced Garlic
1/4 cup Breadcrumbs
1 tbsp Sesame Seeds
1 Lemon Zest
1tsp Piri Piri Powder
1tsp Smoked Paprika
1/2 tsp Black Pepper
1 tsp Dried Oregano
1 tsp Dried Thyme
1/4 tsp Salt

Green Beans + Breadcrumbs

  • Serves 2
  • Medium


  • Topping:



This is perhaps the funniest invention in gastronomic history – Napoleon initiated canning foods to help survive through winter and subsequently war-torn times. The Americans came in and created a concoction that became a staple in every American dining table – a can of cooked green beans, a can of mushroom soup and a can of fried onions on top which essentially became a filler dish that was quick, easy and perhaps somewhat nutritious.

Now, for me, this whole idea of a mushed up baked dish makes me quite queasy. I do love the green bean, and the idea of a crunchy topping as well (anything fried is good), and so this is the Kitchen Therapy version.

I first roast the green beans with lots of garlic and olive oil – which is fairly simple and straightforward. I believe good produce must be prodded as little as possible. The topping, however is a medley. It’s a crunchy savoury streusel in the form of breadcrumbs, lemon zest and a delightful blend of spices and sesame seeds. This is the perfect side dish to any meal and if you lay it out in a fancy way like the picture, it is sure enough to pique some interest!

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Flash boil the beans in boiling water for 5-10 minutes.
Remove, wipe dry and toss in olive oil, salt and garlic.
Place in a baking tray and roast for 30 minutes at 200C.



Place a medium pan on high heat.
Add the sesame seeds, breadcrumbs and spices into the pan and toast, swirling with a wooden spoon.
Ensure the mixture does not burn.
Remove from pan once well toasted and fragrant and stir in the fresh lemon zest.



Once the beans are done, remove from oven and toss with the mixture.
Serve immediately.

Kamini Patel

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