Go Back Email Link
–+ servings
Feijão Verde com Coentro e Alho - Green Beans with Coriander and Garlic

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.
3.50 from 2 votes
Print Pin
Course: Appetizer, Salad, Side Dish
Cuisine: Portuguese
Prep Time: 5 minutes
Cook Time: 7 minutes
Marinating: 4 hours
Total Time: 4 hours 12 minutes
Servings: 6
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

Nutrition

Calories: 127kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 776mg | Potassium: 12mg | Fiber: 0.02g | Sugar: 0.05g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg