Carmen'S Green Beans Catalán

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   If there is a bay leaf, remove and discard it.

7. 7

   Serve the beans wtih and drizzle of olive oil and the toasted breadcrumbs on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.