Best Green Bean Recipe with Panko Crumbs
If you’re looking for a vibrant, colorful, make-ahead side dish with classic flavors and some good crunch, try our best green bean recipe with lemon garlic panko breadcrumbs. Make them in less than 20 minutes.
With just 5 ingredients (plus salt and pepper) and an extra 10 minutes, you can take a basic side of fresh green beans and elevate it to something a bit more special.
This dish can also be made well ahead of serving which makes it a perfect dinner party dish or holiday menu idea. So, instead of a heavier green bean casserole, try this lighter simple side dish.
I often serve green beans when I’m having company because I find most people like them, they can be served warm or at room temperature and they add gorgeous color to the plate with the little tip below. And I always like to serve a healthy green vegetable on the plate.
The recipe is fairly basic, but is easily stepped up another notch with a few adjustments tailored to your taste (see below). It’s pretty good the way it is though.
Ingredients – tailored to your taste
Green beans
- I use regular green beans, also called string beans or snap beans.
- You can certainly use other types. Here’s an article by The Spruce Eats on different types of green beans if you’re interested.
Variations for panko crumb topping
- Add a tablespoon of Parmesan cheese to the breadcrumb mixture.
- For a pinch of heat, add chili powder, red chili flakes or a pinch of cayenne pepper
- Add herbs such as thyme or oregano.
- Use butter instead of olive oil for a richer taste.
Garnish variations
- For color, add dried cranberries.
- Add chopped toasted nuts or seeds for extra texture.
Step by step instructions
Tip for making your beans vibrant green
- Plunge the cooked beans into a bowl of ice water immediately after cooking. This will stop the cooking process and ensure a spectacular green color is retained. Run cold water over the beans and keep draining them to get them cold as quickly as possible. This is a great make-ahead trick.
- Of course, you can take a shortcut and skip this step. You’ll just have darker green beans.
Make Ahead
- The entire dish can be assembled ahead and left on the counter at room temperature. If you prefer to serve the beans warm, heat them just before serving and add the Panko crumbs on top.
Shortcut if you’re feeling lazy
My even easier weeknight go-to for a green beans recipe is a 7 minute deal – microwave green beans. One of the simplest and best way to cook green beans in my humble opinion.
Microwave trimmed beans until tender. Add butter, salt, pepper and garlic powder. That’s it!
If I need to save some time cooking for a dinner party, I will just make the beans this way and call it a day. I can’t tell you how many times I’ve been asked “What did you do to the beans? They’re so good!”.
What to serve with this green bean recipe
Green beans go with pretty much any protein. I find them a great option to serve with:
Other green bean recipes you might love
- Flat green beans (charred)
- Chinese stir fry green beans
- Green beans and potatoes with bacon
- Microwave green beans (that everyone loves)
- Simple chicken and green bean stir fry
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Best Green Bean Recipe with Panko Crumbs
Ingredients
- 3/4 pound (400 gm) french or thin green beans, tips trimmed regular beans are fine too.
- lemon for final squeeze and garnish
- kosher salt and black pepper to taste
Vinaigrette and Panko Topping
- 2 1/2 tablespoon olive oil (or 2 1/2 tablespoons of butter)
- 1 teaspoon minced garlic (1 clove) or 1/4 teaspoon garlic powder
- 2 teaspoon lemon zest (about 1/2 large lemon)
- 1/3 cup Panko bread crumbs (36 grams)
Instructions
- MAKE VINAIGRETTE MIXTURE: Combine oil, lemon zest and garlic in a small bowl or cup.
- PREPARE BEANS: Boil salted water in a large skillet or small wok. Add beans and cook on medium-high heat for 2-3 minutes until tender or al dente (as you prefer). If your beans are thicker, they will take a bit longer to cook. While beans are cooking, get a bowl ready, half filled with ice and water. Note 1. Drain beans and plunge immediately into the ice water. This stops the cooking process and maintains their bright green color. Let beans sit in ice water for a few minutes to completely cool down. Drain and pat dry with paper towels. Return them to skillet/wok. Add 2 tablespoons of vinaigrette and toss to coat evenly. Add salt and pepper to taste.
- MAKE PANKO TOPPING: In small skillet, add Panko crumbs. Heat to medium heat and shake pan over heat 3-4 minutes until light golden brown. Add remaining lemon-garlic vinaigrette. Stir to coat crumbs for 30 seconds.
- ASSEMBLE AND SERVE: If desired, warm beans on medium high on the stove for 1-2 minutes. Otherwise, leave at room temperature. Transfer beans to a serving dish. Squeeze lemon juice over beans if you like. Sprinkle Panko topping over top, Serve with lemon wedges.
Recipe Notes
- Ice water bath for beans for vibrant color: You can skip the step of plunging the beans into ice water to stop the cooking process quickly. It won’t affect the taste, but the beans will not retain their bright green color without it.
- Variations to panko topping:
- Add a tablespoon of Parmesan cheese to the breadcrumb mixture.
- For a pinch of heat, add chili powder, red chili flakes or a pinch of cayenne pepper
- Add herbs such as thyme or oregano.
- Use butter instead of olive oil for a richer taste.
- Garnish options
- For color, add dried cranberries.
- Add chopped toasted nuts or seeds for extra texture.
- Make Ahead: The entire dish can be assembled ahead and left on the counter at room temperature. If you prefer to serve the beans warm, heat them just before serving and add the Panko crumbs on top.
So delicious and fresh tasing.