Charred Green Beans with Harissa and Almonds |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Use this easy, vibrant homemade harissa to transform charred green beans (or any grilled veggies) into a wonderful side dish all season long. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Per serving: 160 calories, 11 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit
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