Grilled Green Beans With Harissa Food

SUNNY'S EASY GRILLED GREEN BEANS WITH A QUICK CHUTNEY

Steps:

• For the chutney. In a small sauce pot on medium heat, add the preserves, giardiniera, bell pepper, vinegar, a pinch of salt and a few grinds of pepper. Add a splash of water to loosen and bring to a simmer. Simmer, stirring occasionally, until the bell pepper becomes tender, about 10 minutes. Remove from the heat and stir in the parsley and mint.
• For the green beans. Prepare a grill for high heat and place an inverted wire resting rack on top of the grill.
• Place the green beans in a single layer on top of the wire rack and close the grill lid. Grill, rotating midway through, until bright green, 5 to 8 minutes.
• Transfer the grilled green beans to a large bowl, toss with the chutney, season with salt and pepper and serve.

GRILLED FRESH GREEN BEANS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine green beans, onion, and bacon in a bowl. Drizzle olive oil over green beans mixture and season with seasoning blend; stir to coat. Transfer green beans mixture to a grilling basket or wok.
• Place green beans mixture on the preheated grill and cook, stirring every 10 minutes, until tender, about 30 minutes. Add mushroom to green beans mixture and cook until tender, about 10 minutes more.

BLISTERED GREEN BEANS AND TOMATOES WITH HONEY, HARISSA AND MINT

Steps:

• In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.
• In large cast-iron skillet, heat 1 tablespoon of the grapeseed oil and the olive oil over medium-high heat. Add green beans and cook undisturbed until they began to char in spots, about 3 minutes. Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. Some beans will be more cooked than others - that's O.K. Season with salt and place beans in a bowl.
• Heat remaining 1 tablespoon grapeseed oil in the skillet. Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute. Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through. Season with salt.
• Remove skillet from heat and add green beans. Add harissa mixture and butter and toss until everything is combined and butter is melted. Add in half of the mint and stir again. Spoon into a large bowl and scatter with remaining mint. Garnish with flaky salt, if using.

GRILLED GREEN BEANS

Steps:

• Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan.
• Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.

SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN

Steps:

• 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.
• 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.

HARISSA-ROASTED GREEN BEANS

Steps:

• Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.

GRILLED GREEN BEANS WITH HARISSA

Steps:

• Preheat a grill or large grill pan to high.
• Prepare a large bowl of ice water; set aside. Fill a large saucepan halfway with water and bring to a boil over high heat. Season the water generously with salt. Add the beans and blanch until just crisp-tender, 2 to 4 minutes.
• Drain, and plunge the beans into the ice water for 2 minutes to stop the cooking. Drain the beans and pat dry with kitchen towels.
• Put the beans in a large bowl and toss with the vegetable oil. Using tongs, arrange in a single layer on the grill and cook until lightly charred, 3 to 5 minutes.
• Whisk together the vinegar, olive oil, harissa, and 1/2 teaspoon salt in a large bowl.
• Add the warm beans, toss, and serve warm or at room temperature.

HARISSA SPICED GREEN BEAN SALAD

Steps:

• Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm.
• In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.
• Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHARRED GREEN BEANS WITH HARISSA AND ALMONDS

Steps:

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