Otherwise known as Portuguese green beans, this complex sounding-yet-simple dish enhances green beans with just a touch of garlic. Try them hot or cold for a nice side or salad..

Feijão Verde com Coentro e Alho – Green Beans with Coriander and Garlic

This recipe is a wonderful side to most anything warm, especially grilled chicken and seafood. It also makes for a nice salad.

4 from 1 vote

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Course: Appetizer, Salad, Side Dish

Cuisine: Portuguese

Prep Time: 5

Cook Time: 7

Marinating: 4

Total Time: 4 12

Servings:

Author: My Hungry Traveler

Equipment

Microwave or large pot

Ingredients

2 lb Green beans, washed and trimmed
2 tsp Salt
2 cloves Garlic, minced
½ cup Chopped cilantro
6 tbsp Extra-virgin olive oil
1 tbsp Fresh squeezed lemon juice
4 tbsp Apple cider vinegar
¼ tsp Freshly ground black pepper

US Customary – Metric

Instructions

Put beans in a ziplock bag with ¼ cup water and 1 tsp salt. Partially seal bag and cook in microwave on high for 6 minutes. Quickly drain and dry with paper towels. Add beans to a bowl with the garlic and coriander and let stand 5 minutes. Add 5 tbsp olive oil and mix thoroughly. Cover bowl and put in refrigerator for at least 4 hours or overnight.
About an hour before serving, move bowl to the counter to bring the beans to room temperature. Right before serving, add the lemon juice, vinegar, and pepper. Serve.

Notes

Use a high-quality, fruity extra-virgin olive oil, if possible.
Resist the urge to put lemon juice and vinegar into the beans too early. The beans will turn brown