Haricots Verts with Aleppo Chile Oil

• 3/4 pound haricot verts or other thin green beans, trimmed, leaving tails intact
• 3 tablespoons olive oil
• 1 small garlic clove, minced
• 1/2 teaspoon dried Aleppo chile flakes
• 1/4 teaspoon ground coriander
• 1/4 teaspoon fine sea salt

1. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes.
2. Transfer with tongs to a bowl of ice and cold water to stop cooking.
3. Drain well and pat dry with paper towels.
4. Heat oil, garlic, chile flakes, coriander, and sea salt in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
5. Cool oil and toss with beans.

verts, olive oil, garlic, ground coriander, salt

Taken from www.epicurious.com/recipes/food/views/haricots-verts-with-aleppo-chile-oil-107022 (may not work)