Slow-Cooked Green Beans with Harissa and Cumin
Tender green beans slow-roasted with aromatic garlic, spicy harissa, and warm cumin seeds in olive oil, finished with a bright splash of sherry vinegar. This Middle Eastern-inspired side dish brings complex flavors to humble green beans.
4 servings
1 hr 20 min
Ingredients
- •1 lb green beans
- •½ head garlic
- •½ cup extra-virgin olive oil
- •1 Tbsp harissa paste
- •¾ tsp cumin seeds
- •¾ tsp kosher salt
- •1 Tbsp sherry vinegar
Cooking Instructions
- 1.
Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
10 min
- 2.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
70 min
