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 liking. Syrians like it cooked until the green beans are turning brownish in colour. The idea is not to sauté them, but to let them steam in the moisture they release.
Add coriander and garlic to the beans and continue to cook just until the coriander has started to wilt. Eat as a main course by scooping up with warm pitta bread or serve as a side dish.
These were the most delicious green beans I've ever had! Not a pretty recipe, but so delicious. Never would have thought of coriander and green beans together, but was absolutely delicious --I couldn't get enough of them, and they were excellent reheated the next day in the microwave! Will DEFINITELY add these to my veg. side dish favorites. Such simple ingredients and preparation, but a wonderfully complex flavor! - 29 Sep 2008