Green Beans Parmesan

• 2 tablespoons unsalted butter
• 1 cup fresh breadcrumb
• 34 cup parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• 2 tablespoons olive oil
• 1 small onion, chopped fine
• table salt
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 lb green beans, ends trimmed
• 13 cup low sodium chicken broth
• ground black pepper
• 2 teaspoons unsalted butter
• 13 cup fresh breadcrumb
• 14 cup parmesan cheese, grated
• 1 teaspoon fresh basil, chopped
• 2 teaspoons olive oil
• 12 small onion, chopped fine (about 3 Tbsp.)
• table salt
• 1 small garlic clove, minced
• 13 cup canned diced tomato, drained
• 13 lb green beans, ends trimmed
• 2 tablespoons low sodium chicken broth, canned
• ground black pepper

1. FOR 6-8 SERVINGS: Melt butter in large skillet over medium heat.
2. Stir in bread crumbs, saving a few for garnish, and cook, tossing often, until golden brown, 3-5 minutes.
3. Transfer to medum bowl and toss with 1/4 cup Parmesan and basil.
4. Wipe out skillet, add 1 tablespoons oil and heat over medium heat until shimmering.
5. Add onion and 1/4 teaspoons salt and cook until soft and golden, 3-5 minutes.
6. Add garlic and cook until fragrant, about 1 minute.
7. Add tomatoes and cook until liquid evaporates, about 3 minutes.
8. Wipe out skillet again, and heat remaining Tablespoon of oil over medium heat until just smoking.
9. Add green beans and 1/2 teaspoons salt and cook, turning beans several times, until browned in spots, about 8 minutes.
10. Reduce heat to medium low and stir in tomato mixture and broth.
11. Cover and cook until beans are just tender, about 5 minutes.
12. Remove lid and cook until liquid evaporates, 1-2 minutes.
13. Off heat, toss in remaining 1/2 cup Parmesan and adjust seasonings with salt and pepper.
14. Transfer to serving dish and top with bread crumbs.
15. Serve.
16. FOR 2-3 SERVING: Melt butter in medium skillet over medium heat.
17. Stir in bread crumbs, saving a few for garnish, and cook, tossing often, until golden brown, 2-3 minutes.
18. Transfer to medium bowl.and toss with tablespoon of Parmesan.
19. Wip out skillet, add 1 teaspoons oil and heat over medium heat until shimmering.
20. Add onion and 1/8 teaspoons salt and cook until soft and golden, 3-5 minutes.
21. Add garlic and cook until fragrant, about 1 minute.
22. Add tomatoes and cook until liquid has evaporated, about 2 minutes,.
23. Transfer to small bowl.
24. Wipe out skillet again and heat remaining Tablespoon oil over medium-high heat until just smoking.
25. Add green beans and 1/4 teaspoons salt and cook, turning several times, until browned in spots, about 6-8 minutes.
26. Reduce heat to low and stir in tomato mixture and broth.
27. Cover and cook until beans are just tender, about 5 minutes.
28. Remove lid and cook until liquid evaporates, 1-2 minutes.
29. Off heat toss in remaining Parmesan and adjust seasonings with salt and pepper.
30. Transfer to serving dish and top with bread crumbs.
31. Serve.

unsalted butter, fresh breadcrumb, parmesan cheese, fresh basil, olive oil, onion, salt, garlic, tomatoes, green beans, chicken broth, ground black pepper, unsalted butter, fresh breadcrumb, parmesan cheese, fresh basil, olive oil, onion, salt, garlic, tomato, green beans, chicken broth, ground black pepper

Taken from www.food.com/recipe/green-beans-parmesan-363603 (may not work)