Green Beans With Coriander And Garlic Feijao Verde Com Coentro E Alho Recipes

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GARLIC GREEN BEANS



Garlic Green Beans image

Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!

Provided by Ericka Ettinger

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 5

Number Of Ingredients 6

1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic - peeled and sliced
2 (14.5 ounce) cans green beans, drained
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 11.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 555 mg, Sugar 2.9 g

GREEN BEANS WITH CORIANDER AND GARLIC: FEIJAO VERDE COM COENTRO



Green Beans With Coriander and Garlic: Feijao Verde Com Coentro image

From: The Food of Portugal. Haven't tried this yet, but it sounded good. Did not include marinating time in prep time.

Provided by Vicki in CT

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs tender young green beans, washed and tipped
3 quarts boiling water, plus 1 1/2 teaspoons salt
2 large garlic cloves, peeled and minced
2/3 cup coarsely chopped fresh coriander leaves (the dried won't do)
5 -6 tablespoons olive oil
1 tablespoon lemon juice
3 -4 tablespoons cider vinegar
1/4 teaspoon fresh ground black pepper

Steps:

  • Cook the beans in the boiling salted water in a large covered saucepan over moderate heat, 10 to 12 minutes until tender.
  • Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes.
  • Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.
  • About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.
  • There's a reason for adding the lemon juice and vinegar to the green beans after they've marinated. If you mix these acids in too soon, the beans will turn an unappetizing shade of brown.

Nutrition Facts : Calories 151.1, Fat 11.4, SaturatedFat 1.6, Sodium 20.3, Carbohydrate 11.6, Fiber 5.3, Sugar 2.2, Protein 2.9

GREEN BEANS WITH CORIANDER AND GARLIC



Green Beans with Coriander and Garlic image

Provided by Jean Anderson

Categories     Garlic     Vegetable     Side     Vegetarian     Green Bean     Coriander     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

2 pounds tender young green beans, washed and tipped
3 quarts boiling water plus 1 1/2 teaspoons salt
2 large garlic cloves, peeled and minced
2/3 cup coarsely chopped fresh coriander (the dried won't do)
5 to 6 tablespoons olive oil
1 tablespoon lemon juice
3 to 4 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper (about)

Steps:

  • Cook the beans in the boiling salted water in a large covered saucepan over moderate heat 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.
  • About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.

GREEN BEANS WITH CORIANDER AND GARLIC



Green Beans with Coriander and Garlic image

Provided by Food Network

Categories     side-dish

Time 36m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds tender young green beans, washed and tipped
3 quarts boiling water, with 1 1/2 teaspoons salt added
2 large garlic cloves, peeled and minced
2/3 cup coarsely chopped fresh coriander leaves (cilantro)
5 to 6 tablespoons olive oil
1 tablespoon lemon juice
3 to 4 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper

Steps:

  • Cook the beans in the boiling salted water in a large covered saucepan over moderate heat 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heatproof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to take out all the excess moisture. Place the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours, or better if overnight.
  • About 45 minutes before serving, bring the beans from the refrigerator and let stand still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.

STRING BEANS / FEIJAO VERDE OU CARRPATO GUISADO



String Beans / Feijao Verde Ou Carrpato Guisado image

Make and share this String Beans / Feijao Verde Ou Carrpato Guisado recipe from Food.com.

Provided by bigbadbrenda

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs green beans
3 tablespoons butter
2 medium sized onions, finely chopped
1/2 cup parsley, finely chopped
1 lb tomatoes, peeled seeded and chopped
1 tablespoon vinegar
1/2 teaspoon salt
pepper
1 dash nutmeg

Steps:

  • Cut the beans into 2 inch lengths and cook uncovered in plenty of salted boiling water until barely tender , about 10 minutes.
  • Drain and rinse under cold water and set aside.
  • Heat butter in a large skillet.
  • Add the onions and parsley and saute until lightly browned.
  • Add the tomatoes and simmer 15 minutes.
  • Add the beans , vinegar , salt. pepper and nutmeg and toss until beans are heated,
  • Serve immediately.

ARICA'S GREEN BEANS AND FETA



Arica's Green Beans and Feta image

Fresh side dish with feta cheese as an accent flavor.

Provided by Nicole

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil, or as needed
1 red bell pepper, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
1 pound green beans, cut into 1-inch pieces
¼ cup white wine
¼ cup crumbled feta cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
  • Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
  • Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 11.4 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 3.3 g

QUICK CORIANDER CHICKEN WITH BRAISED GREEN BEANS



Quick Coriander Chicken with Braised Green Beans image

In this easy, one-pot dinner recipe, a speedy simmer on the stovetop results in tender chicken breasts, juicy cherry tomatoes, and green beans that melt in your mouth. Halved Kalamata olives give the sauce a burst of brininess. It's just the thing for a weeknight meal and it's on the table in 35 minutes. Serve with plenty of crusty bread to mop up the sauce.

Provided by Riley Wofford

Time 45m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breasts (3 to 4), patted dry
2 teaspoons ground coriander
Kosher salt and freshly ground pepper
12 ounces cherry tomatoes, halved, or left whole if small (2 cups)
1 tablespoon minced garlic (from 3 cloves)
1 pound green beans, trimmed
1/3 cup pitted Kalamata olives, halved
Fresh cilantro leaves, for serving
Buttered crusty bread, for serving

Steps:

  • Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Season both sides of chicken with coriander, salt, and pepper. Add to skillet and cook, flipping once, until browned on both sides, about 8 minutes. Transfer to a plate.
  • Swirl remaining 1 tablespoon oil into skillet. Add tomatoes, season, and cook, stirring occasionally, until they burst, about 4 minutes. Add garlic; cook 30 seconds. Stir in green beans and 1/2 cup water; bring to a simmer, then cover and cook, stirring occasionally, 8 minutes.
  • Nestle chicken and any accumulated juices into skillet; add olives. Cover and cook until beans are tender and a thermometer inserted into thickest parts of chicken registers 160°, about 5 minutes. Season to taste, sprinkle with cilantro, and serve with buttered bread.

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