Green Beans with Harissa and Almonds
Harissa is a hot sauce or paste used in North African cuisine, made from chili peppers, paprika, and olive oil. Harissa can be red or green. If you don’t have time to make harissa from scratch, Mina® makes a delicious one
Toast the sliced almonds in a dry skillet until golden brown and fragrant. Set aside to cool.
Place the beans in a medium bowl and drizzle with the olive oil. Season with salt and black pepper and toss to coat. Heat a large cast-iron skillet or other large heavy-bottomed skillet over high heat. Working in batches, cook the beans, turning with a spatula every few minutes, until beans are blistered and charred in places but still crisp-tender, 6–8 minutes.
Transfer beans to a large bowl. Toss with harissa and toasted almonds. Serve warm or at room temperature.
- 1⁄4 cup sliced almonds
- 2 lbs green beans, trimmed
- 2 tbsp extra virgin olive oil
- salt and black pepper to taste
- 1⁄2 cup green harissa, page TK