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.
- 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.