Breaded Bean Season

When we were a much younger family our backyard was so small that gardening was impossible. My late mom-in-law had plenty of yard but not as much energy to tackle the chores a good garden required. So we reached an accord. We would plant and care for her garden and we would all share in the bounty.

It worked out pretty well for a long time. I learned how to cook veggies the way Babci did. And so did my husband -- who was used to having everything cooked for him but discovered that he enjoyed kitchen duty almost as much as gardening. His yellow beans and Babci's simple recipe for them are a favorite around our house.

Sharing a garden was fun and challenging at the same time. I still miss her but the memories are sweet. When the tomatoes are ripe, I'll tell you about the tomato wars. And a good laugh will be had by all.

2 cups. fresh yellow beans, trimmed, cleaned, cut in 2 inch pieces
1 tablespoon olive oil
1 tablespoon butter
1/4 cup Italian bread crumbs
Salt and pepper to taste

Boil beans about ten minutes or until tender, drain. Over medium heat in a 10 inch saute or frying pan, add cooked beans, oil and butter and toss until butter melts. Sprinkle generously with bread crumbs. Toss again. Add salt and pepper to taste. Serves 4 as a side dish.


  1. I NEVER would have thought of bread crumbs with beans. Yum!

  2. how nice that you had that relationship. and a nice way to dress the beans.


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