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.
Recipe courtesy of Jean Anderson
Save Recipe Print
Total:
8 hr 40 min
Prep:
10 min
Inactive:
8 hr
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Cook the beans in the boiling salted water in a large covered saucepan over moderate heat, 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.

About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Green Bean Salad

Recipe courtesy of Jamie Deen

Green Beans and Bacon

Recipe courtesy of The Neelys

Tilapia with Green Beans

Recipe courtesy of Food Network Kitchen

Roasted Green Beans

Recipe courtesy of Ree Drummond

Sauteed Green Beans

Recipe courtesy of Robin Miller

Fresh Green Beans (a.k.a Tom Cruise Green Beans)

Recipe courtesy of Trisha Yearwood

The Best Green Beans Ever

Recipe courtesy of Ree Drummond

Baked Parm Green Bean Fries

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Latest Stories