How to perfect your breadcrumb topping for green beans

The green bean season is in full swing. No wonder it often appears on our tables. Many people add breadcrumbs to it. However, how can you prepare it so it doesn't lose its unique flavour? We know a simple way.

Green beans can be served in many ways. The most popular method is cooking them in water and adding sautéed breadcrumbs. Unfortunately, it doesn't always turn out as we want. Luckily, a simple trick makes the topping taste like grandma's.

It has been popular in many homes for years. Green beans are a true treasure trove of fibre, which influences the digestive system—no wonder they're appreciated for their taste and health benefits.

You can serve them as a side dish for dinner or as a main dish. Those who choose the latter option often add sautéed breadcrumbs, immediately bringing back childhood flavours. So, how do you make it?

It turns out that the key to perfect breadcrumbs for green beans is the order of ingredients added to the pan. Many people first sauté the fat, which is a common mistake.

To preserve the flavour of the breadcrumbs, it's worth sautéing them directly in the pan without using butter or oil, which should be added only when they start to brown. After a few minutes, the topping should be ready.

Breadcrumb topping is one of those additions that is useful not only with cooked green beans but also with other dishes. It is often added to cauliflower, further enhancing its flavour.

Not everyone knows that breadcrumbs sautéed in fat also work well with cheese pierogies and even those with fruits.