Syrian Green Beans With Cilantro Recipes

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MARINATED GREEN BEANS WITH CILANTRO AND GARLIC



Marinated Green Beans with Cilantro and Garlic image

For the best flavor, this recipe requires at least 4 hours of marinating time so be sure to leave yourself enough time to prepare this easy dish before serving!

Provided by Martha

Time 4h20m

Number Of Ingredients 9

Ingredients
2 tablespoons minced garlic
2/3 cup chopped fresh cilantro
2 pounds tender young fresh green beans, trimmed and washed
Salted water to boil
5 tablespoons extra virgin olive oil
1 tablespoon lemon juice
3 tablespoons cider vinegar
¼ teaspoon freshly ground black pepper

Steps:

  • Place minced garlic and chopped cilantro in a large bowl and set aside.
  • Bring water to a boil and plunge in green beans. Cook just until tender, about 5-10 minutes, do not overcook. Drain well and place beans back in hot pan, turn on stove burner and shake for 30 seconds to dry the beans out. Pour hot beans in the bowl with the garlic and cilantro mixture and stir briefly, then let sit untouched for ten full minutes. Add olive oil, toss and place in refrigerator overnight or for at least 4 hours.
  • Before you are ready to serve, remove beans from refrigeration and let sit for 45 minutes at room temperature. Add lemon juice, vinegar and pepper. Toss, taste for seasoning and serve.

FASOLIYYEH BI Z-ZAYT (SYRIAN GREEN BEANS WITH OLIVE OIL)



Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil) image

I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.

Provided by Tasneem

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 5

1 (16 ounce) package frozen cut green beans
¼ cup extra virgin olive oil
salt to taste
1 clove garlic, minced
¼ cup chopped fresh cilantro

Steps:

  • Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
  • Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 7.6 g, Fat 14 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 74.1 mg, Sugar 2.9 g

SYRIAN GREEN BEANS WITH CILANTRO



Syrian Green Beans With Cilantro image

Make and share this Syrian Green Beans With Cilantro recipe from Food.com.

Provided by Bellinda

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) package frozen green beans
1/4 cup olive oil
salt, pepper
1 garlic clove, minced
1/4 cup cilantro, chopped

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.

SYRIAN LAMB WITH GREEN BEANS AND RICE



Syrian Lamb with Green Beans and Rice image

Provided by Food Network

Categories     main-dish

Time 1h40m

Number Of Ingredients 19

4 to 6 shoulder lamb chops, fat removed and bones in for flavor
3 tablespoons butter
2 medium onions chopped
2 large cloves garlic
1 bay leaf
1 small red pepper
1 teaspoon chopped dried Greek oregano
1/4 cup water
2 pounds fresh green beans, snapped and cut into bite size pieces
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
1 stick butter
1/4 to 1/2 cup broken vermicelli
1 bay leaf
1 small red pepper, chopped
2 cloves chopped garlic
2 cups basmati or long grain rice
4 cups chicken stock
Salt and pepper, to taste

Steps:

  • Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
  • For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.

SYRIAN GREEN BEANS WITH FRESH HERBS



Syrian Green Beans with Fresh Herbs image

This is how my mom always made green beans. She got the recipe from a neighbor when we lived in Turkey. Make a double batch as they make an excellent healthy snack straight from the fridge. Add a thinly sliced onion and red bell pepper if you like. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons olive oil
2 garlic cloves, minced
1 pound fresh green beans, cut into 2 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons each minced fresh cilantro, parsley and mint

Steps:

  • In a large skillet, heat oil over medium heat. Add garlic; cook for 1 minute. Add green beans, salt and pepper. Cook, covered, until crisp-tender, 8-10 minutes, stirring occasionally. Add herbs; cook and stir just until beans are tender, 1-2 minutes.

Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

FASOLIYYEH BI Z-ZAYT (SYRIAN GREEN BEANS WITH OLIVE OIL)



Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil) image

I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.

Provided by Tasneem

Categories     Green Bean Side Dishes

Time 30m

Yield 4

Number Of Ingredients 5

1 (16 ounce) package frozen cut green beans
¼ cup extra virgin olive oil
salt to taste
1 clove garlic, minced
¼ cup chopped fresh cilantro

Steps:

  • Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
  • Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 7.6 g, Fat 14 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 74.1 mg, Sugar 2.9 g

CILANTRO POTATOES



Cilantro Potatoes image

Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They're a great complement to Mom's tangy kabobs. -Weda Mosellie, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 5

1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt

Steps:

  • In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS



Green Bean Salad with Cilantro and Soy-Glazed Almonds image

Categories     Salad     Ginger     Herb     Nut     Picnic     Low Fat     Quick & Easy     High Fiber     Almond     Green Bean     Summer     Chill     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup whole almonds (about 1-1/2ounces)
4 teaspoons low-sodium soy sauce
1 pound green beans, trimmed, cut into 1-inch pieces
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 teaspoon minced peeled fresh ginger
2 tablespoons thinly sliced green onions
1/3 cup fresh cilantro leaves

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.

BLACK BEANS WITH CILANTRO



Black Beans with Cilantro image

Categories     Bean     Onion     Side     Quick & Easy     Low/No Sugar     Healthy     Cilantro     Boil     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/4 lb dried black beans (2/3 cup), picked over and rinsed
1 small onion, finely chopped (1/2 cup)
2 fresh cilantro sprigs
1/2 tablespoon olive oil
6 cups cold water
1/4 teaspoon salt, or to taste

Steps:

  • Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.

FAVA BEANS WITH CILANTRO



Fava Beans With Cilantro image

Posting for the ZWT 5 Portugal Times are approximate Found while surfing and is from Food of spain and Potugal

Provided by wicked cook 46

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices bacon (Chopped )
1 medium onion (Chopped )
2 lbs fava beans (Or Lima Beans )
1 cup chicken broth
salt and pepper (To Taste )
1/2 cup cilantro (Chopped)

Steps:

  • Saute bacon until crisp add onion and saute for 5 minutes.
  • Add beans and broth cover and simmer 20 minutes;
  • Add salt, peppe and cilantro,
  • Toss to mix and serve.

BRAISED GREEN BEANS WITH TOMATOES AND CILANTRO



Braised Green Beans with Tomatoes and Cilantro image

Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy romano beans; the tomatoes bring a welcome burst of acidity and a touch of sweetness to the final dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 6

1/4 cup extra-virgin olive oil, plus more for serving
4 cloves garlic, smashed and peeled
2 large tomatoes, coarsely chopped (3 cups)
Kosher salt and freshly ground pepper
1 1/2 pounds Romano or green beans, trimmed and cut into 2-inch pieces (7 cups)
1/2 cup coarsely chopped fresh cilantro, plus more leaves for serving

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.

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