Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
You're reading one of recipes available free. Full library with Gastronome.
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. 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. 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. 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. 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. If there is a bay leaf, remove and discard it. Serve the beans wtih and drizzle of olive oil and the toasted breadcrumbs on top.