Green Beans with Coriander and Garlic
(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.
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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.
