Green Beans with Coriander and Garlic

Preparation 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. 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. Reprinted with permission from The Food of Portugal, © 1986, by Jean Anderson, HarperCollins Publishing, Inc.