1 pound green beans, trimmed, cut in halves or thirds
2 tablespoons olive oil
1 medium clove garlic, peeled and finely minced
1/4 cup minced red bell pepper (or substitute pimento)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely minced coriander (cilantro)
2 tablespoons olive oil
1 medium clove garlic, peeled and finely minced
1/4 cup minced red bell pepper (or substitute pimento)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely minced coriander (cilantro)
method
1. Bring a pan of water to the boil. Add the beans and cook 5-7 minutes, until tender. Drain; put the beans into ice water until completely chilled. Drain and pat dry. (This can be done 24 hours in advance; wrap in a plastic bag and store in refrigeration.)
2. In a large skillet heat the olive oil over medium heat. Add the garlic and bell pepper; saute 3 minutes.
3. Stir in the beans, salt and pepper. Stir a few minutes until the beans are heated through. Stir in the cilantro and serve.
2. In a large skillet heat the olive oil over medium heat. Add the garlic and bell pepper; saute 3 minutes.
3. Stir in the beans, salt and pepper. Stir a few minutes until the beans are heated through. Stir in the cilantro and serve.
serving amount
serves 6.
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