Best Green Beans With Coriander And Garlic Recipe Epicuriouscom Recipes

GREEN BEANS WITH CORIANDER AND GARLIC: FEIJAO VERDE COM COENTRO

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.

GREEN BEANS WITH CORIANDER AND GARLIC

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.

SPICY GREEN BEANS WITH GARLIC

Steps:

• In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
• Remove from the heat and adjust seasoning, to taste.
• In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
• Remove from the heat and adjust seasoning, to taste.

GARLICKY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.

GARLIC GREEN BEANS

Steps:

• Prepare a large bowl of ice water and bring a large saucepan of lightly salted water to a boil. Add the green beans and cook for 30 seconds. Drain the beans and immediately submerge them in the ice water to stop the cooking. Let the beans sit in the ice water for a couple of minutes, and then drain thoroughly.
• In a large skillet, heat the butter over medium-low heat. When the butter has melted, add the garlic and cook, stirring occasionally, until softened, 2 to 3 minutes; do not let the garlic brown. Stir in the green beans and cook gently until crisp-tender, 10 to 12 minutes, or until softer to the bite-this is how I like them-20 to 25 minutes. You want to hear a gentle sizzling sound as they cook, but no more than that. Add salt to taste and serve.
• Placing green vegetables in boiling water for less than a minute and then plunging them into ice water-what professionals call blanching and shocking-keeps them very green and pretty. You can skip this step if you don't have time to wait for the water to boil.

GREEN BEANS WITH CORIANDER AND GARLIC

Steps:

• 1. Cook the beans in the boiling salted water in a large covered saucepan over moderate heat 10 to 12 minutes until tender.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Serve as an accompaniment to pork, poultry, veal, or beef.

GREEN BEANS WITH CORIANDER AND GARLIC: FEIJAO VERDE COM COENTRO E ALHO

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.

GARLICKY GREEN BEANS

Steps:

• In a medium pot over high heat, bring about 4 cups water and 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt to a rolling boil. Add 1 lb. green beans, trimmed, and cook, uncovered, until bright green, about 3 minutes. Drain the green beans in a colander and rinse with cold water for 10 seconds.
• In a large sauté pan over medium-high, add 2 Tbsp. extra-virgin olive oil and heat for about 10 seconds. Add the drained green beans, 5 garlic cloves, finely chopped, ¼ tsp. coarsely ground black pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Sauté until each green bean is evenly coated in oil, about 2 minutes. Serve warm.

CHARRED GREEN BEANS WITH HARISSA AND ALMONDS

Steps:

• Char bell pepper (if using fresh) and jalapenños directly over a gas flame or under a broiler until soft and charred all over, 12-15 minutes. Transfer to a medium bowl; cover with plastic wrap. Let steam for 15 minutes.
• Peel, seed, and mince bell pepper and jalapenños. Combine peppers, chiles, garlic, and 1 teaspoon salt in a food processor. Pulse, scraping down sides of bowl, to make a coarse paste. Pulse in 1 tablespoon oil, lemon juice, coriander, and cumin. Season harissa with salt and black pepper.
• Place beans in a medium bowl; drizzle with remaining 2 tablespoons oil. Season with salt and black pepper and toss to coat. heat a large cast-iron skillet or other large heavy skillet over high heat. Working in batches, cook beans, turning occasionally, until blistered and charred in places but still crisp-tender, 6-8 minutes. (Or cook them in a grill basket on the grill.) Transfer to a large bowl; toss with harissa and almonds. Serve warm or at room temperature.