Green Beans with Cilantro Sauce (Mtsvane Lobio Kindzis Satsebelit)
This Georgian dish is a surprising combination of ingredients that is at once vibrantly fresh and roundly rich.
Why This Recipe Works
We blanched our green beans in boiling salted water until crisp-tender, then shocked them in ice water to halt the cooking for our green beans and potatoes with cilantro sauce recipe. For the sauce, we tried all types of herbs that recipes suggested—cilantro, basil, parsley, tarragon, and combinations thereof—and decided that we liked best the pure, slightly citrusy flavor of cilantro alone, opting to use the tender parts of the stems as well as the leaves. Most green beans and potatoes with cilantro sauce recipes called for walnuts to help enrich the sauce, and we agreed that their flavor was a good match for the cilantro. We found that toasting the walnuts added depth of flavor to the sauce.
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