Lebanese Cilantro Garlic Green Beans
Green beans gently braised with garlic, finished with fresh cilantro and measured lemon.
Preparation: 20 min · Cooking: 20 min · Total: 40 min · 2 servings
Ingredients
- 250 g RAW trimmed green beans
- 50 g Trimmed fresh cilantro/coriander leaves
- 4 cloves Garlic, sliced
- 30 ml Olive oil
- 60 ml Initial hot cooking water
- 60 ml Optional additional hot water, maximum (optional)
- 15 ml Fresh lemon juice
- Salt, to taste
Instructions
Wash, trim and slice
Wash beans and cilantro under running potable water; dry cleanly. Cut 250 g trimmed RAW green beans into about 4 cm pieces. Slice 4 garlic cloves and finely chop 50 g cilantro. No blanching or tomato/onion/allspice base in this version.
Wash beans and cilantro under running potable water; dry cleanly. Cut 250 g trimmed RAW green beans into about 4 cm pieces. Slice 4 garlic cloves and finely chop 50 g cilantro. No blanching or tomato/onion/allspice base in this version.
Warm garlic and toss beans
Gently heat all 30 ml oil and garlic over medium heat; check from 30–60 seconds until pale/fragrant, not black. Add beans promptly and toss from 5 minutes without burning garlic. Bright green alone is not final doneness.
Gently heat all 30 ml oil and garlic over medium heat; check from 30–60 seconds until pale/fragrant, not black. Add beans promptly and toss from 5 minutes without burning garlic. Bright green alone is not final doneness.
First garlic check: 30 seconds
Toss beans check: 300 seconds
Simmer with measured hot water
Lower heat before carefully adding 60 ml HOT water. Cover with normal fitted lid and simmer low from 12 minutes until fully cooked/tender. Add only recorded portions of optional extra 60 ml hot water if drying or still firm; do not silently double liquid.
Lower heat before carefully adding 60 ml HOT water. Cover with normal fitted lid and simmer low from 12 minutes until fully cooked/tender. Add only recorded portions of optional extra 60 ml hot water if drying or still firm; do not silently double liquid.
Simmer with measured hot water: 720 seconds
Finish cilantro, then lemon
Stir in ALL cilantro and salt, cook uncovered from 2 minutes until wilted/fragrant; check beans tender. Add 15 ml lemon off heat. Serve warm or promptly for 2 shares, no prolonged room-temperature display. Refrigerate shallow leftovers promptly; use within 2 days and reheat once to 74°C.
Stir in ALL cilantro and salt, cook uncovered from 2 minutes until wilted/fragrant; check beans tender. Add 15 ml lemon off heat. Serve warm or promptly for 2 shares, no prolonged room-temperature display. Refrigerate shallow leftovers promptly; use within 2 days and reheat once to 74°C.
Finish cilantro, then lemon: 120 seconds
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Reheat cooked leftovers only once to 74°C throughout; check representative centres and follow earlier component deadlines.
About this recipe
Green beans gently braised with garlic, finished with fresh cilantro and measured lemon.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.