Made this and liked it in spite of thinking it was more trouble than it ought to have been. Of course it was! It is from Cook's Illustrated, "Italian Favorites," December 2009. I served it alongside my sister's perfect lasagna; it probably would be a better match for simply prepared protein so the flavors wouldn't be too redundant.
Green Beans Parmesan
1 slice high-quality white sandwich bread ("crusts discarded"-- not sure I did), torn into quarters
2 T butter
1 1/2 oz grated parmesan cheese (~ 3/4 c)
1 T chopped fresh basil
2 T olive oil
1 small onion, chopped fine
2 medium garlic cloves, minced or put through a press
1 14.5 oz can diced tomatoes, drained
1 lb green beans, trimmed
1/3 c chicken broth
1. Process bread in food processor, about 10 seconds, to make ~1 c crumbs.
2. Melt butter in large skillet over medium heat. Stir in crumbs and cook, tossing often, until golden brown, 3-5 minutes. Transfer to bowl and toss with 1/4 c parmesan cheese and basil. (I actually stirred the basil in at the end).
3. Wipe out skillet, add 1 T oil, and heat over medium heat until shimmering. Add onion and 1/4 t salt and cook until soft and golden, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 3 minutes (I felt like it took longer). Transfer to a small bowl.
4. Wipe out skillet again and heat 1 T oil over medium-high heat until just smoking. Add beans and 1/2 salt and cook, turning beans several times, until browned in spots, about 8 minutes (maybe this took longer too? I don't remember). Reduce heat to medium-low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1-2 minutes (I definitely remember these last 2 steps taking longer, at least).
5. Off heat, toss in remaining 1/2 c parmesan and adjust seasonings (in fact, you may want to let it cool a bit-- my parmesan clumped a bit). Transfer to serving dish, if desired, and top with bread crumbs. Serve.