Charred Green Beans with Harissa and Almonds

My Simple Charred Green Bean Recipe: A Weeknight Delight

As a busy working mom, I'm always on the lookout for quick, healthy, and delicious recipes that don't require a culinary degree to execute. This charred green bean recipe fits the bill perfectly. It's surprisingly easy, even on a weeknight when time is of the essence, and the flavors are so vibrant and satisfying, it's become a regular in our dinner rotation.

The beauty of this dish lies in its simplicity. The slight char on the green beans adds a wonderful smoky depth, while the homemade harissa paste brings a delightful kick of spice and freshness. The combination of crunchy almonds and the zesty lemon juice perfectly complements the subtle bitterness of the green beans. It’s a fantastic side dish that pairs well with almost anything – grilled chicken, fish, or even a simple steak. But it's also satisfying enough to be enjoyed on its own as a light yet flavorful vegetarian meal.

What makes this recipe truly special is the homemade harissa. While you could certainly buy pre-made harissa, making your own is surprisingly simple and allows you to control the level of spiciness. I usually adjust it to my family's preferences, sometimes adding a little extra jalapeno for those who like a more intense heat. The process itself is therapeutic—the satisfying whir of the food processor as you create the vibrant, fragrant paste is almost meditative. And the fresh taste is incomparable to anything store-bought.

I've adapted this recipe over time to suit my needs and preferences. Initially, I used store-bought harissa, but the homemade version elevated the dish to another level. I also experimented with different types of beans, but green beans remain my favorite; their tender texture and ability to hold the char beautifully makes them ideal for this recipe. I find that using a good quality olive oil is crucial for achieving that lovely charred flavor.

This dish is remarkably versatile. Sometimes, I add a sprinkle of feta cheese for extra creaminess and a salty tang. Other times, I’ll toss in some toasted pumpkin seeds for added crunch and nutritional value. The possibilities are endless! The beauty of it is that it's adaptable to whatever ingredients you have on hand. It’s a recipe that invites creativity and experimentation.

Beyond its culinary merits, this dish also holds a special place in my heart. It reminds me of summer evenings spent with family, the aroma of grilling food filling the air. It’s a taste of warmth, simplicity, and connection – the kind of feeling every home cook strives to create. It's more than just a recipe; it's a piece of my culinary journey, a testament to the simple joys of creating delicious and wholesome food for the people I love.

Whether you’re a seasoned cook or a complete beginner, I encourage you to try this recipe. It’s a guaranteed crowd-pleaser, perfect for both weeknight dinners and weekend gatherings. So grab your ingredients, and let the culinary adventure begin! You might just discover your new favorite side dish.

Tips and Variations

Spice Level: Adjust the amount of jalapeno to control the heat level. For a milder harissa, use less or omit it altogether. For a spicier version, add more jalapeno or a pinch of cayenne pepper.

Bean Variety: Feel free to experiment with other vegetables. Asparagus, broccoli, or zucchini would work well in this recipe. The key is to find vegetables that char well and hold their shape.

Herb Variations: Add some fresh herbs to your harissa paste, such as parsley, cilantro, or mint, for an extra layer of flavor. Experiment with different combinations to discover your perfect blend.

Serving Suggestions: This dish pairs beautifully with grilled chicken, fish, steak, or lamb. It's also delicious served alongside couscous, quinoa, or rice.

Make-Ahead Tip: The harissa paste can be made ahead of time and stored in the refrigerator for up to a week. This makes it a perfect make-ahead dish for busy weeknights.

Step-by-step

• Char bell pepper (if using fresh) and jalapenos 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 jalapenos. 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 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.