Ingredients

• 1 1/2 lbs. fresh green beans
• 2 tablespoons olive oil
• 1 tablespoon apple cider or white vinegar
• 1 tablespoon instant minced onion
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 1/8 teaspoon pepper
• 2 tablespoons dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter, melted
• paprika

Directions

Preheat oven to 350° F.

Trim beans to 1 to 1 1/2-inch pieces and rinse. Cook beans until crisp-tender (about 15 minutes). (Note: Steaming beans with a vegetable steamer is recommended for best results, though you can also gently boil beans in water).

While beans are cooking, in a medium mixing bowl, whisk together oil, vinegar, minced onion, salt, garlic and pepper. Set aside. In a separate small mixing bowl, combine bread crumbs, Parmesan cheese and butter and stir until blended. Set aside.

As soon as beans are crisp-tender to the bite (be careful not to overcook, because beans will cook more in the oven), transfer to a large mixing bowl. Add oil and vinegar mixture to beans and toss until evenly coated. Pour beans into an ungreased 1-quart casserole dish. Sprinkle bread crumb mixture evenly over top of beans. Lightly sprinkle over all with paprika. Bake uncovered for 15-20 minutes or until heated through.