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Pan Charred Green Beans with Harissa and Almonds

Pan Charred Green Beans with Harissa

After seeing this charring technique in Cooking Light it has become my go to for green beans. I love the way they wilt, but still retain some crunch, I also love the slight smokey flavor they hold on to. In this recipe that flavor is enhanced with my harissa and topped with crunchy almonds. A perfect side dish hot or cold.

You can also make the harissa paste by mixing 1 tablespoon Jamie Geller Harissa with 1 tablespoon olive oil and 1 tablespoon water. 

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 2 pound green beans
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 2-3 tablespoon harissa paster or 1 tablespoon Jamie Geller Harissa with 1 tablespoon olive oil and 1 tablespoon water
  • 1/4 cup sliced almonds, toasted


1. Place green beans in a medium bowl; drizzle with remaining 1 tablespoon oil. Season with salt and black pepper and toss to coat.
2. Heat a large cast-iron skillet or other large heavy skillet over high heat. Working in batches, cook beans, turning occasionally, until blistered and charred in places but still crisp-tender, 10-12 minutes.
3. Transfer to a large bowl; toss with harissa and almonds. Serve warm or at room temperature.