Recipe-277-Green Beans With Harissa Paste

Recipe-277-Green Beans With Harissa Paste

Recipe-277-Green Beans With Harissa Paste

Tony & Effi Kasandrinos

Servings

4

Prep Time

5 minutes

Cook Time

45 minutes

Welcome to your next culinary adventure! If you're ready to add a simple yet versatile dish with some serious zing, look no further than green beans with harissa paste. Harissa is a popular North African and Middle Eastern condiment that has a unique combination of spicy, smoky, and sweet flavors. Our easy-to-follow recipe will take the guesswork out of making this delicious side dish - perfect for any table or get together. Go ahead and experiment - mix in different spices to create your own flavor combinations or serve it as is; either way, all you'll have left are satisfied taste buds at the end of this cooking journey.

Ingredients

  • 10 oz green beans 
  • 1 onion, medium, red, sliced
  • 5 garlic cloves 
  • 1/2 cup parsley, chopped

  • 1/2 cup olive oil

  • 2 tbs harissa paste*

  • 1 tsp salt

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  • 10 chili peppers, dried   
  • 2 peppers, red, roasted 

  • 4 tbsp olive oil

  • 2 tbs wine vinegar
  • 2 tbs tomato paste
  • 1 tsp honey
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 1/2 tsp cumin seeds, whole
  • 1/2 tsp coriander seeds, whole
  • 2 tbs parsley, chopped

  • 1 tsp salt

Directions

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    1. Place the dried chili peppers in a cup of hot water to rehydrate for 10-15 minutes.

    2. In the meantime, toast the coriander and cumin seeds in a dry pan for 2-3 minutes until fragrant. Using a mortar and pestle, ground them into a fine powder.

    3. Transfer the chili peppers with the roasted peppers, vinegar, tomato paste, honey, garlic, smoked paprika, cumin and coriander and parsley in a blender or food processor and process to get a smooth paste, adding olive oil in a stream. Serve at room temperature.

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    1. Preheat the oven to 350°F. Place the green beans, onions and the garlic, in a baking pan. Season with salt and add the harissa paste and olive oil. Mix to coat evenly.

    2. Roast for 60 minutes, covering with foil if needed.

    3. Allow to cool and serve at room temperature with an extra dollop of harissa paste on the side.
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