Green Beans with Coriander and Garlic Recipe | Epicurious.com
"(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 Portugal. Anderson also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Anderson and Portuguese cuisine, click here. 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...."
INGREDIENTS
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2 pounds tender young green beans, washed and tipped
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3 quarts boiling water plus 1 1/2 teaspoons salt
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2 large garlic cloves, peeled and minced
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2/3 cup coarsely chopped fresh coriander (the dried won't do)
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5 to 6 tablespoons olive oil
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1 tablespoon lemon juice
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3 to 4 tablespoons cider vinegar
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1/4 teaspoon freshly ground black pepper (about)
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