Beans with lemon and chilli pangritata
1 slice(s), (1x35g slice) coarsely torn into large pieces
1 clove(s), Crushed
fresh red chilli
1 whole, deseeded, finely chopped
fresh flat-leaf parsley
1 tbs, Chopped
fresh lemon rind
1 tsp, Finely grated
- Using a food processor, process the bread until coarse breadcrumbs form.
- Heat oil in a large non-stick frying pan over medium heat. Cook the breadcrumbs, garlic and chilli, stirring, for 3-4 minutes or until the breadcrumbs are light golden. Stir in the parsley and lemon rind. Season with salt and pepper.
- Cook the beans in a large steamer set over a saucepan of simmering water for 3-4 minutes or until they are bright green and tender crisp. Transfer beans to a serving platter and sprinkle with the breadcrumb mixture.