Portugese Feijão Verde com Coentro e Alho

Portugese Feijão Verde com Coentro e Alho Recipe

Region / culture: Portugal | Preparation time: 15 minutes | Cooking time: 12 minutes | Servings: 4 |

Vegetarian diet

Introduction

Portugese Feijão Verde com Coentro e Alho

Feijão Verde com Coentro e Alho, or Portuguese Green Beans with Cilantro and Garlic, is a delicious and flavorful dish that is perfect for a side dish or a light meal. The combination of fresh green beans, garlic, cilantro, and olive oil creates a dish that is both healthy and satisfying.

History

This traditional Portuguese recipe has been passed down through generations and is a staple in Portuguese cuisine. Green beans are a popular vegetable in Portugal, and this dish showcases their natural flavors with the addition of garlic, cilantro, and olive oil.

Ingredients

2 lb (907 g) tender young green beans, washed and tipped
3 qt (2.84 liters) boiling water plus 1.5 tsp salt
2 large garlic cloves, peeled and minced
0.67 cup coarsely chopped fresh coriander (dried coriander won't suffice)
5 to 6 tbsp olive oil
1 tbsp lemon juice
3 to 4 tbsp cider vinegar
0.25 tsp freshly ground black pepper

How to prepare

Cook the beans in a large covered saucepan with boiling salted water over moderate heat for 10 to 12 minutes until they are tender.
Meanwhile, place the garlic and coriander in a large heat-proof bowl.
Once the beans are cooked, drain them well and return them to moderate heat. Shake the pan for 30 to 40 seconds to remove any excess moisture. Transfer the hot beans onto the garlic and coriander and let them stand for 10 minutes.
Add 5 tbsp of olive oil and mix well. Cover the bowl and let the beans marinate in the refrigerator for 3 to 4 hours, or preferably overnight.
About 45 minutes before serving, take the beans out of the refrigerator and let them stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tbsp of vinegar, and pepper. Toss the beans well, taste, and add more vinegar, olive oil, salt, and pepper if necessary.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Sprinkle with crumbled feta cheese or toasted almonds for added texture.
Substitute parsley for cilantro if desired.

Cooking Tips & Tricks

Be sure to cook the green beans until they are tender but still slightly crisp. Overcooking can result in mushy beans.

- Marinating the beans in the garlic, cilantro, and olive oil mixture allows the flavors to meld together and develop over time.

- Adjust the seasonings to taste, adding more vinegar, olive oil, salt, and pepper as needed.

Serving Suggestions

Serve Feijão Verde com Coentro e Alho as a side dish with grilled fish or chicken, or enjoy it as a light meal on its own.

Cooking Techniques

Be sure to blanch the green beans in boiling salted water before marinating them to ensure they are cooked to perfection.

- Marinating the beans in the garlic and cilantro mixture allows the flavors to develop and intensify.

Ingredient Substitutions

Use frozen green beans if fresh are not available.

- Substitute lemon juice for the cider vinegar if desired.

Make Ahead Tips

Feijão Verde com Coentro e Alho can be made ahead of time and stored in the refrigerator for up to 2 days. Simply toss with the lemon juice, vinegar, and olive oil just before serving.

Presentation Ideas

Garnish with fresh cilantro leaves or a drizzle of olive oil before serving for a beautiful presentation.

Pairing Recommendations

Serve Feijão Verde com Coentro e Alho with a crisp white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Feijão Verde com Coentro e Alho contains approximately 150 calories.

Carbohydrates

Each serving of Feijão Verde com Coentro e Alho contains approximately 15 grams of carbohydrates.

Fats

Each serving of Feijão Verde com Coentro e Alho contains approximately 10 grams of fats.

Proteins

Each serving of Feijão Verde com Coentro e Alho contains approximately 2 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe is gluten-free and dairy-free. However, it contains garlic and olive oil, which may be allergens for some individuals.

Summary

Feijão Verde com Coentro e Alho is a nutritious dish that is low in calories and high in vitamins and minerals. It is a healthy and delicious addition to any meal.

Summary

Feijão Verde com Coentro e Alho is a delicious and nutritious dish that is perfect for any occasion. With its fresh flavors and simple preparation, it is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Portugese Feijão Verde com Coentro e Alho. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen in Portugal. The smell of garlic and cilantro filled the air as she chopped and sautéed the ingredients for this delicious dish. I watched in awe as she effortlessly created a flavorful and satisfying meal out of simple green beans.

Maria had learned the recipe from her own grandmother, who had passed it down through the generations. She explained to me that this dish was a staple in Portuguese cuisine, often served as a side dish or even as a main course with some crusty bread and a glass of wine. I was immediately intrigued and asked her to teach me how to make it.

With a patient smile, Maria showed me each step of the process, from selecting the freshest green beans to seasoning them just right with garlic, cilantro, and a dash of paprika. She emphasized the importance of cooking the beans just until they were tender but still had a bit of crunch, so they retained their vibrant color and flavor.

As I helped her in the kitchen, I couldn't help but think about my own grandmother and the recipes she had taught me over the years. Cooking was a way for us to bond and connect, and I cherished those memories of spending time together in the kitchen, sharing stories and laughter as we prepared meals for our family.

After a few hours of chopping, stirring, and tasting, the Portugese Feijão Verde com Coentro e Alho was finally ready. Maria plated the dish with a sprinkle of fresh cilantro on top, and we sat down to enjoy our creation together. The flavors were bright and bold, with the garlic and cilantro adding a savory kick to the tender green beans. It was a simple yet satisfying dish that reminded me of the joys of home-cooked meals and the love that goes into preparing them.

From that day on, I knew that this recipe would become a favorite in my own kitchen. I made it for my family and friends, sharing the story of how I learned to make it from Maria in her cozy kitchen in Portugal. Each time I cooked it, I felt a connection to my heritage and to the strong women who had passed down these recipes through the generations.

As I reflect on that memory now, I am filled with gratitude for the simple yet profound moments that cooking can bring. It is a way to honor the past, celebrate the present, and create lasting memories with those we love. And as I prepare another batch of Portugese Feijão Verde com Coentro e Alho in my own kitchen, I am reminded of the power of food to nourish not only our bodies but also our souls. It is a gift that keeps on giving, connecting us to our roots and to each other in a shared love of good food and good company.