Green Beans With Cilantro Recipes

Steps:

• Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes.
• Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves.

Steps:

• Preheat the oven to 350 degrees F.
• Put the maple syrup, wine, dates, stock, curry leaves, fenugreek seeds, mustard seeds, salt and pepper into a small saucepan and bring to a boil. Turn the heat down and simmer until the dates are soft, 15 to 20 minutes. Puree with an immersion blender, and then let cool.
• Place the ribs in a pan large enough to accommodate them in a single layer. Pour over the marinade, cover with plastic wrap and refrigerate for up to 3 hours. Wipe any excess marinade from the ribs, put them onto a baking sheet and bake until the ribs are very tender, about 1 hour.
• Serve with Green Beans with Cilantro.
• Heat the oil in a skillet and add the fennel seeds and garlic. Cook for about 30 seconds and then add the green beans. Season with salt and saute quickly until the beans are bright green and tender-crisp. Spill into a serving bowl, sprinkle with the cilantro, toss and serve.

Steps:

• Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
• Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Steps:

• Place beans in a pot and drizzle with the oil. Season with salt and pepper and put the lid on. Cook covered until beans are well done.
• Add cilantro and garlic, stir, and continue cooking until cilantro starts wilting.

Steps:

• Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)
• Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.