Pan Charred Green Beans with Harissa and Almonds

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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.