Buttered String Beans {Fasolka Szparagowa}
Living in Hawaii has gotten me stuck on cooking a lot of light, summery dishes. Unlike most of the world, where November translates to eating a lot of hot soups and stews, we’re trying to stay cool in this endless summer state by eating a lot of fresh salads and light vegetable based dishes.
Today, I’m cooking string beans, a dish that can be eaten on it’s own or a side dish for dinner. Guaranteed hit with kids too, and we all know how hard it is to get them eat their vegetables.
You will need:
About 20 oz of string beans
1/4 cups of bread crumbs
3 tsp of butter
Salt
Boil string beans until tender (no cheating and using canned beans, it will not taste good) for about 10-12 min in salted water. I like mine with a little crunch. Drain, place in a serving bowl cover to keep warm.
Place the bread crumbs in a small pan (no butter yet) and toast them until golden brown. Watch them closely and stir often, they like to burn fast. When they reach the desired golden brown color add butter and stir until melted. It should be bubbly and quite watery. If you feel the mixture is too dry, add an extra teaspoon of butter.
Poor mixture over hot string beans and serve.
The same rich buttery topping works well on boiled cauliflower or brussels sprouts. You will be hooked, guaranteed!
Let me know how it turned out in comments below. Always curious what you think.
Na zdrowie!
Anna
ps. I just served them to my 10 year old and her little friend. He was hesitant, but she convinced him to try some. I just overheard him say “Your mom made beans actually taste good”. My work is done.
