Green Beans with a Mountain of Panko

If you’re looking to add a delightful crunch to your vegetable dish, look no further than Green Beans with a Mountain of Panko. This recipe transforms fresh green beans into a flavorful side dish that’s perfect for any meal. The crispy panko topping adds texture, while a creamy yogurt tahini sauce complements the veggies beautifully.

Why Make This Recipe

This recipe is a great choice for several reasons. First, it’s simple to prepare and uses everyday ingredients. Secondly, the crunchy panko topping makes the green beans more appealing, especially for those who may not be fans of vegetables. Lastly, the dish is versatile; it pairs well with a variety of main courses, from grilled meats to pasta.

How to Make Green Beans with a Mountain of Panko

Ingredients

• 700 g/1.4 lb green beans, ends trimmed (Note 1)
• 1 tbsp extra virgin olive oil
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1 cup plain yogurt
• 2 1/2 tbsp tahini (Note 2)
• 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
• 1 garlic clove, finely grated
• 1/2 tsp cooking/kosher salt
• 3/4 cup panko breadcrumbs (Note 3)
• 3 tbsp extra virgin olive oil
• 1/8 tsp cooking/kosher salt
• 1/4 cup parmesan, finely grated (tightly packed cup)

Directions

Shortform recipe:

1. Preheat oven to 190°C (375°F).
2. Toss green beans with olive oil, salt, and pepper; roast for 15 minutes.
3. Mix yogurt, tahini, lemon juice, garlic, and salt for the sauce.
4. Combine panko, olive oil, and salt in a bowl, then add parmesan.
5. Sprinkle panko mixture over green beans and bake for another 10 minutes until golden brown.
6. Serve with yogurt sauce.

Full directions:

1. Preheat your oven to 190°C (375°F).
2. In a bowl, toss the cleaned green beans with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of cooking salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet.
3. Roast the green beans in the oven for about 15 minutes, or until they start to soften.
4. While the green beans are roasting, prepare the yogurt sauce. In a mixing bowl, combine 1 cup of plain yogurt, 2 1/2 tablespoons of tahini, 1 1/2 tablespoons of lemon juice (or clear vinegar), and the finely grated garlic clove. Add 1/2 teaspoon of cooking salt and mix until smooth.
5. In another bowl, mix the panko breadcrumbs with 3 tablespoons of extra virgin olive oil and 1/8 teaspoon of cooking salt. Stir in the 1/4 cup of finely grated parmesan until well combined.
6. After 15 minutes, remove the green beans from the oven. Top them with the panko mixture evenly.
7. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the panko topping is golden brown and crispy.
8. Serve the green beans topped with the yogurt sauce on the side.

How to Serve Green Beans with a Mountain of Panko

Serve your green beans warm straight from the oven. Drizzle the creamy yogurt sauce over the top or serve it alongside in a dipping bowl. This dish is great as a side with roasted chicken, grilled fish, or even a hearty pasta dish.

How to Store Green Beans with a Mountain of Panko

Leftover green beans can be stored in an airtight container in the refrigerator for up to three days. However, the panko topping may lose its crunch when stored. To reheat, place the beans in an oven at 180°C (350°F) for about 10 minutes to help restore some of that crispiness.

Tips to Make Green Beans with a Mountain of Panko

• Make sure to trim the ends of the green beans for a neater presentation.
• For extra flavor, add some lemon zest to the yogurt sauce.
• Don’t skip roasting the green beans first; it enhances the flavor and texture.

Variation

You can substitute the green beans with asparagus or broccoli for a different twist. Adjust the cooking time based on the vegetable used, as thicker vegetables may take longer to roast.

FAQs

1. Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans, but they may require a bit longer to cook. Make sure to thaw and pat them dry before seasoning and roasting.

2. What is panko?
Panko is a type of breadcrumb used in Japanese cuisine. It is lighter and crispier than regular breadcrumbs, making it ideal for a crunchy topping.

3. Can I make this recipe vegan?
Yes! You can substitute the plain yogurt with a dairy-free yogurt alternative and omit the parmesan or use a vegan version.

Green Beans with a Mountain of Panko

This recipe transforms fresh green beans into a flavorful side dish with a delightful crunch from panko breadcrumbs and a creamy yogurt tahini sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish, Vegetarian

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

For the Green Beans

• 700 g 700 g/1.4 lb green beans, ends trimmed Trim the ends of the green beans for a neater presentation.
• 1 tbsp 1 tbsp extra virgin olive oil
• 0.5 tsp 1/2 tsp cooking/kosher salt
• 0.25 tsp 1/4 tsp black pepper

For the Yogurt Tahini Sauce

• 1 cup 1 cup plain yogurt Can substitute with dairy-free yogurt for a vegan option.
• 2.5 tbsp 2 1/2 tbsp tahini
• 1.5 tbsp 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar) Lemon zest can be added for extra flavor.
• 1 clove 1 garlic clove, finely grated
• 0.5 tsp 1/2 tsp cooking/kosher salt

For the Panko Topping

• ¾ cup 3/4 cup panko breadcrumbs
• 3 tbsp 3 tbsp extra virgin olive oil
• 0.125 tsp 1/8 tsp cooking/kosher salt
• ¼ cup 1/4 cup parmesan, finely grated (tightly packed cup) Can use a vegan parmesan substitute.

Instructions

 

Preparation

• Preheat your oven to 190°C (375°F).
• In a bowl, toss the cleaned green beans with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of cooking salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet.

Roasting

• Roast the green beans in the oven for about 15 minutes, or until they start to soften.

Making the Sauce

• While the green beans are roasting, prepare the yogurt sauce. In a mixing bowl, combine 1 cup of plain yogurt, 2 1/2 tablespoons of tahini, 1 1/2 tablespoons of lemon juice (or clear vinegar), and the finely grated garlic clove. Add 1/2 teaspoon of cooking salt and mix until smooth.

Preparing the Panko Topping

• In another bowl, mix the panko breadcrumbs with 3 tablespoons of extra virgin olive oil and 1/8 teaspoon of cooking salt. Stir in the 1/4 cup of finely grated parmesan until well combined.

Final Assembly

• After 15 minutes, remove the green beans from the oven. Top them with the panko mixture evenly.
• Return the baking sheet to the oven and bake for an additional 10 minutes, or until the panko topping is golden brown and crispy.
• Serve the green beans topped with the yogurt sauce on the side.

Notes

Leftover green beans can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the beans in an oven at 180°C (350°F) for about 10 minutes to help restore some of the crispiness.

Keyword crispy vegetables, Easy Side Dish, Green Beans, Panko, Yogurt Sauce