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.
Pan Charred Green Beans with Harissa and Almonds
Servings
6 Servings
Ingredients
- 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
Instructions
- 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.
Healthy greens
Thanks for letting me know, I updated it, here is the link to mine https://www.joyofkosher.com/recipes/harissa/, but we have a few other versions on the site too.
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
The link to make your own harissa is missing
I have both regular and hot dry harissa spice blends that I purchased in Machane Yehuda. I just did some research on line and it seems it can be made into the paste by combining it with olive oil and some hot water. Thanks, I can’t wait to try this!
I have never actually seen the dry harissa spice, sounds good, but I recommend the sauce.
Should I use the dry harissa spice or the saucy, liquid form when making these?
i think i would also add sliced garlic