Remove the stalks of the green beans
and remove the stringy bits off the sides.
Drop the green beans into large pot
of boiling salted water and cook uncovered over high heat for about 6
to 8 minutes or until slightly crisp.
Drain the beans into a colander, then
drop immediately into a large quantity of very cold water so that the
bright green colour is retained. Drain.
Heat the olive oil in a large non
stick sauté pan over low heat. Add the garlic, breadcrumbs, parsley,
salt and pepper. Stir cook for 1 minute. Add the butter and when it
has melted, add the green beans and stir cook for 1 minute. Just long
enough for the green beans to absorb the ingredients and reheat
without being fried.
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