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olive oil baguette baguette green beans clove of garlic ground laurel tomatoes salt freshly ground black pepper
Viewed: 33 - Published at: 8 years agoIngredients
- Olive oil, preferably Spanish
- 4 1/2-inch slices day-old baguette (Carmen would say sweet, but I won't tell her if you use sour.)
- 1/4 cup shredded or finely chopped day-old baguette
- 1 pound green beans such as Blue Lake or Romano, trimmed
- 1 medium clove of garlic, peeled and smashed
- 1/4-1/2 teaspoons ground laurel or 1 large bay leaf
- 3 cups (or 1 28-ounce can) diced tomatoes with juice and seeds
- Salt
- Freshly ground black pepper
Method
- In a large skillet, pour in enough olive oil to cover the bottom of the pan (probably about 2-3 tablespoons). Brown the slices of baguette well on both sides over medium heat, taking care not to let oil burn. Remove the bread to a plate and set aside.
- Add in another glug of olive oil and saute the breadcrumbs until golden (they can go from golden to overdone quite quickly). Remove them to a dish and set aside.
- Add in a little more olive oil. Add in the beans and garlic. Saute for about 5 minutes, until the garlic begins to toast a bit, taking care not to let it burn. Remove the green beans to a plate.
- Carefully pour the tomatoes into the pan, stirring in the laurel or bay leaf. Nestle the slices of toasted bread in the tomatoes. Bring the mix to a boil, then immediately to a simmer. Cook the bread for 5-8 minutes, flipping it over a few times, until it is completely saturated and begins to fall apart. Break up the bread with a wooden spoon until there are no more discernible pieces left. Season to taste with salt and pepper.
- Add the green beans back in. Cover the pan and let the beans simmer until quite tender, verging on soft, about 20-30 minutes. Check the beans occasionally to make sure they aren't sticking to the pan, and add a little water in as necessary if the tomatoes are drying up.
- If there is a bay leaf, remove and discard it.
- Serve the beans wtih and drizzle of olive oil and the toasted breadcrumbs on top.
