Bring a large pot of generously salted water to a boil.

In the meantime, snap off the stem end of the green beans. OR line up all the beans on your cutting board and slice off all the stems at once with a sharp knife.

Add beans to the pot with boiling water and cook for 8-10 minutes. Smaller beans will take less time to cook.

While the beans are boiling, we make the breadcrumbs. Heat the butter in a large skillet over medium low heat. Stir the butter constantly to keep it moving. Once melted, the butter will begin to foam and sizzle. Keep stirring, about 2 minutes, until the butter starts to turn golden brown. It will smell intensely buttery and nutty. Add breadcrumbs, cook until crispy, 1 to 2 minutes. Season with salt, black pepper, dried oregano and garlic powder. Cook for 1 minute more. Remove from heat.

When ready, drain the beans in a colander. Run under cold water to stop the cooking process. Drain well. Add to the breadcrumbs, toss to combine, serve!