Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Green Beans with Tomatoes and Crispy Breadcrumbs By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 17, 2020 Print Share Share Tweet Pin Email Photo: Frédéric Lagrange Prep Time: 20 mins Total Time: 30 mins Servings: 4 Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly breadcrumbs, and lightning strikes three times. The winning combination is cookbook author Sarah Copeland's go-to side for grilled skirt steak, charred lamb chops, or pan-seared white fish. The layers of colors and crisp and juicy textures effortlessly upgrade any main. Ingredients Kosher salt and freshly ground pepper 12 ounces green beans or yellow wax beans, or a combination, trimmed ¼ cup extra-virgin olive oil, plus more for drizzling 4 slices rustic bread (5 ounces), crusts removed, torn into large pieces 2 tablespoons unsalted butter 10 ounces cocktail tomatoes or large cherry tomatoes, or a combination, halved 1 ounce Manchego cheese, finely grated (¼ cup) Directions Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil. Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate. Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve. Print