The title is a mouthful, I know. But I wanted to give this dish a name that will instantly give readers an idea just how good it is. Baked green beans and cherry tomatoes with panko-Parmesan topping does that job well. If it still doesn’t suffice, I should mention that the crispy topping makes this meatless dish a real winner.
It’s really a twist on green beans casserole, a traditional Thanksgiving side dish. We don’t celebrate Thanksgiving but we wanted a side dish with our pork ribs lunch that’s not a salad. Why not green beans? We love green beans, we love tomatoes, we love cheese… In fact, there is no ingredient in this meatless dish that we’re not fans of here at home.
The recipe is based on something I found on the Food Network website. However, Alex, who cooked the our version, had to veer away tremendously from the instructions in the original recipe. In what ways?
First, by shortening the cooking time. In the original recipe, it says cook the green beans for 20 to 25 minutes then bake the dish for 15 minutes. Gee, if the green beans had been cooked for 20 to 25 minutes already, by the time the dish is done, the green beans would have turned to mush. Oh, no no no. Ten minutes on the stovetop were enough.
Second, the baking time. Since the vegetables were sauteed on the stovetop in an oven-safe frying pan, the topping were just scattered over the vegetables and the frying pan went directly into the oven. That means the pan was already hot and 15 minutes of baking would have been too long. Ten minutes in the oven were just right.
Lastly, the temperature of the oven. The original recipe says 425F. Alex lowered it to 400F because, at 425F, the panko topping might have turned too dark.
So, there. That’s how we adapt recipes. We never follow anything exactly. In this case, the deviations were prompted by the kind of pan that was used, previous knowledge about just how long it takes to get green beans to the ideal stage of doneness, and previous experience about the correct temperature and baking time to brown panko topping.
Baked Green Beans and Cherry Tomatoes with Panko-Parmesan ToppingPrint Pin
- 2 tablespoons olive oil divided
- 1 teaspoon rosemary (we used fresh), finely chopped
- 2 cloves garlic peeled and minced
- 1 pinch cayenne powder
- 1 tablespoon tomato paste
- 300 to 400 grams green beans rinsed, trimmed and cut into halves
- 200 to 300 grams cherry tomatoes rinsed (see notes after the recipe)
- 1/3 cup panko (Japanese bread crumbs)
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
- Preheat the oven to 400F.
- In a frying pan, heat half of the olive oil and saute the garlic and rosemary with the tomato paste and cayenne for about a minute.
- Add the green beans and cherry tomatoes, sprinkle in salt and pepper, and pour in 1/2 cup water. Bring to the boil, cover and simmer for 10 minutes.
- While the vegetables simmer, toss together the panko, Parmesan and parsley.
- Remove the cover of the frying pan and turn off the heat. Taste the vegetables and add more salt and pepper, if needed.
- If your frying pan is NOT over-safe, scrape the vegetables and juices into a baking pan (read more details after the recipe). Sprinkle the panko mixture over the vegetables. Drizzle the remaining olive oil evenly over the topping.
- Bake the beans and tomatoes, uncovered, at 400F for ten minutes or just until the pan juices bubble and the topping is lightly browned.
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