I'm trying to eat more vegetables and really enjoyed this dish. I'd like to try it with rice vinegar too.
Green Beans with Coriander and Garlic
Epicurious | © 1986
by Jean Anderson
The Food of Portugal
HarperCollins Publishing, Inc.
yield: Makes 6 to 8 servings
(Feijão Verde com Coentro e Alho)
Editor's note: The recipe and introductory text below are excerpted from Jean Anderson's book The Food of...
more ›
ingredients
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)
preparation
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.
Jean Anderson shares her tips with Epicurious:
•This simple dish showcases the very Portuguese combination of olive oil, garlic, and fresh coriander (cilantro). Be sure to use a top-quality oil, since its flavor will dominate. Portugal's olive oil production has improved immensely in recent years, with fruity, fragrant cold-pressed varieties replacing the rather rank products of the past. Look for Portuguese olive oils in specialty food shops, or substitute a good, well-flavored product from another country.
•Avoid tough, thick green beans — fresh tender, young beans will elevate this dish immensely.
Read More http://www.epicurious.com/recipes/food/views/Green-Beans-with-Coriander-and-Garlic-232278#ixzz24Cq4tEsO
http://www.epicurious.com/recipes/food/views/Green-Beans-with-Coriander-and-Garlic-232278
Green Beans with Coriander and Garlic
Epicurious | © 1986
by Jean Anderson
The Food of Portugal
HarperCollins Publishing, Inc.
yield: Makes 6 to 8 servings
(Feijão Verde com Coentro e Alho)
Editor's note: The recipe and introductory text below are excerpted from Jean Anderson's book The Food of...
more ›
ingredients
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)
preparation
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.
Jean Anderson shares her tips with Epicurious:
•This simple dish showcases the very Portuguese combination of olive oil, garlic, and fresh coriander (cilantro). Be sure to use a top-quality oil, since its flavor will dominate. Portugal's olive oil production has improved immensely in recent years, with fruity, fragrant cold-pressed varieties replacing the rather rank products of the past. Look for Portuguese olive oils in specialty food shops, or substitute a good, well-flavored product from another country.
•Avoid tough, thick green beans — fresh tender, young beans will elevate this dish immensely.
Read More http://www.epicurious.com/recipes/food/views/Green-Beans-with-Coriander-and-Garlic-232278#ixzz24Cq4tEsO
http://www.epicurious.com/recipes/food/views/Green-Beans-with-Coriander-and-Garlic-232278
