Boil water — Bring a large pot of water to a boil, then reduce to a gentle simmer. You should see small bubbles, not a rolling boil.

Blanch beans — Add trimmed beans and a pinch of baking soda. Cook 4–8 minutes until bright green and just tender with a slight snap.

Drain thoroughly — Tip into a colander and let steam escape. Beans should feel dry, not wet, before moving on.

Heat oil gently — Warm olive oil over low-medium heat. It should shimmer slightly, not smoke.

Toast aromatics — Add garlic, breadcrumbs, seeds, and parsley. Stir continuously for about 2 minutes until lightly golden and fragrant. Listen for a soft crackle.

Melt butter — Add butter and let it melt into the mixture. The pan should smell nutty and rich.

Toss beans — Add the drained beans and toss well. They should become glossy and evenly coated.

Season — Add salt and black pepper. Taste and adjust—this is where everything comes together.

Optional heat — Sprinkle red pepper flakes if using. Toss once more and serve immediately.