Harissa Roasted Green Beans Recipes

HARISSA-ROASTED GREEN BEANS

Harissa-Roasted Green Beans image

For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted dish.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 30m

Number Of Ingredients 5

Ingredients

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons harissa paste
Kosher salt and freshly ground pepper
1 tablespoon toasted sesame seeds

Steps:

Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.

SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN

Slow-Cooked Green Beans With Harissa and Cumin image

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Provided by Claire Saffitz

Categories Bon Appétit Side Thanksgiving Green Bean Garlic Cumin Roast Vegan Vegetarian Wheat/Gluten-Free Vegetable

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. green or other snap beans, trimmed
1/2 head of garlic
1/2 cup extra-virgin olive oil
1 Tbsp. harissa paste
3/4 tsp. cumin seeds
3/4 tsp. kosher salt
1 Tbsp. sherry vinegar

Steps:

Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

BLISTERED GREEN BEANS AND TOMATOES WITH HONEY, HARISSA AND MINT

Blistered Green Beans and Tomatoes With Honey, Harissa and Mint image

It's worth seeking out a well-seasoned cast-iron pan for this recipe as the heat will evenly distribute throughout the surface area helping to ensure beautifully charred, but tender vegetables. Smoky, earthy harissa is given a lift with the addition of honey and lime juice, which is tossed with the green beans and tomatoes and some butter to melt at the end of cooking. Serve with grilled sausages for a fast and flavorful summer meal.

Provided by Colu Henry

Categories dinner, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons harissa
2 teaspoons honey
1 tablespoon lime juice (about 1/2 lime)
Kosher salt
2 tablespoons grapeseed or canola oil
1 tablespoon olive oil
1 pound green beans, trimmed
10 ounces grape or cherry tomatoes
1 tablespoon unsalted butter
2 tablespoons roughly chopped mint
Flaky salt for garnish (optional)

Steps:

In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.
In large cast-iron skillet, heat 1 tablespoon of the grapeseed oil and the olive oil over medium-high heat. Add green beans and cook undisturbed until they began to char in spots, about 3 minutes. Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. Some beans will be more cooked than others - that's O.K. Season with salt and place beans in a bowl.
Heat remaining 1 tablespoon grapeseed oil in the skillet. Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute. Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through. Season with salt.
Remove skillet from heat and add green beans. Add harissa mixture and butter and toss until everything is combined and butter is melted. Add in half of the mint and stir again. Spoon into a large bowl and scatter with remaining mint. Garnish with flaky salt, if using.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 502 milligrams, Sugar 9 grams, TransFat 0 grams

CHARRED GREEN BEANS WITH HARISSA AND ALMONDS

Charred Green Beans with Harissa and Almonds image

Use this easy, vibrant homemade harissa to transform charred green beans (or any grilled veggies) into a wonderful side dish all season long.

Provided by The Bon Appétit Test Kitchen

Time 40m

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small red bell pepper (about 7 ounces) or 1 roasted red pepper from jar
3 red jalapeños or Fresno chiles
3 garlic cloves, minced
1 teaspoon kosher salt plus more for seasoning
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Freshly ground black pepper
2 pounds green beans, ends trimmed
1/4 cup roasted unsalted almonds, coarsely chopped

Steps:

Char bell pepper (if using fresh) and jalapenños directly over a gas flame or under a broiler until soft and charred all over, 12-15 minutes. Transfer to a medium bowl; cover with plastic wrap. Let steam for 15 minutes.
Peel, seed, and mince bell pepper and jalapenños. Combine peppers, chiles, garlic, and 1 teaspoon salt in a food processor. Pulse, scraping down sides of bowl, to make a coarse paste. Pulse in 1 tablespoon oil, lemon juice, coriander, and cumin. Season harissa with salt and black pepper.
Place beans in a medium bowl; drizzle with remaining 2 tablespoons oil. Season with salt and black pepper and toss to coat. 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, 6-8 minutes. (Or cook them in a grill basket on the grill.) Transfer to a large bowl; toss with harissa and almonds. Serve warm or at room temperature.

GREEN HARISSA

Green Harissa image

I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken, and vegetarian dishes and as a flavor base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole.

Provided by NORMM1

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 40

Number Of Ingredients 8

Ingredients

6 ounces bird's eye chiles, seeded and stems removed
12 cloves garlic, peeled
1 tablespoon coriander, ground
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon dried mint
½ cup chopped fresh cilantro
½ cup olive oil

Steps:

Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Nutrition Facts : Calories 28.4 calories, Carbohydrate 0.9 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 175.7 mg, Sugar 0.2 g

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