GREEN BEANS WITH CORIANDER AND GARLIC: FEIJAO VERDE COM COENTRO E ALHO
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.
Provided by Food Network
Categories side-dish
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
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: FEIJAO VERDE COM COENTRO
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
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
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
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 PARMESAN AND GARLIC
When our beautiful son was young, he would eat peas, broccoli, etc. When he turned 13 years old he became convinced that "green" anything was just too "gross." This recipe is one of the few he will eat that is not fried to a crisp. My DH and I love it too! Season to your taste...i.e. salt and pepper.
Provided by Leslulu
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- "Snap" and remove the "strings" from the beans.
- Combine the beans with enough water to cover in a saucepan.
- Bring to a boil; reduce heat, cover and simmer for 6 to 8 minutes or until "tender-crisp.".
- Drain and plunge the beans into a large bowl of ice water to immediately stop the cooking; drain.
- In a large skillet, heat the olive oil to medium heat and saute the garlic, with the salt and pepper.
- Add the lemon juice, beans and mix well.
- Saute until all is heated through.
- Before serving, sprinkle with the parmesan cheese.
Nutrition Facts : Calories 62, Fat 4.3, SaturatedFat 1, Cholesterol 2.8, Sodium 87.7, Carbohydrate 4.5, Fiber 1.9, Sugar 0.9, Protein 2.3
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