For the breadcrumbs:

-Cut the crusts off of 1 large slice of high-quality white bread and tear it into 1½ inch pieces.

-Process the bread in a food processor for 20-30 seconds until finely textured (you should have
about ¼ cup crumbs).

-Transfer the crumbs to a dry skillet and add 3 TBS thinly sliced almonds.

-Toast until golden brown, 2-4 minutes.

-Take the pan off the heat and add 2 cloves of garlic put through a garlic press.

-Season the crumbs with sea salt and pepper. Set aside but do not wash pan yet.

For the beans:

-Tip and tail 3/4 pound green or Roma beans and then cut into 1.5 inch segments.

-Bring a large saucepan of water to boil, add 1 tsp salt.

-Cook until the beans are just tender, about 5 minutes.

-Drain well and then arrange the beans on a serving platter.

-Melt 4 TBS butter in the reserved skillet and then add the breadcrumbs to the butter.

-Heat for 1-2 minutes and then spoon the breadcrumbs over the beans and serve.