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Charred Green Beans

This easy, vibrant homemade harissa can transform charred green beans—or any grilled veggies, really—into a wonderful side dish. Or, add some brown rice and call it dinner. Tonight!


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


1. Char bell pepper (if using fresh) and jalapeños 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 jalapeños. Combine peppers, chiles, garlic, and 1 tsp. salt in a food processor. Pulse, scraping down sides of bowl, to make a coarse paste. Pulse in 1 Tbsp. oil, lemon juice, coriander, and cumin. Season harissa with salt and black pepper.

3. Place beans in a medium bowl; drizzle with remaining 2 Tbsp. 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.


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