Harissa Roasted Green Beans Food

HARISSA GREEN BEANS AND KALE

Steps:

• Cook beans as directed on box for minimum time.
• Meanwhile, in 12-inch skillet, place kale and water. Cook over medium-high heat, stirring frequently, 3 to 4 minutes or until kale is crisp-tender, adding more water if necessary. Stir in harissa; toss to coat.
• Stir in beans. Cook, stirring gently, until thoroughly heated. Serve topped with almonds.

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.

HONEYED HARISSA COD WITH CRISPY CHICKPEAS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.
• Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.
• While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.

GRILLED GREEN BEANS WITH HARISSA

Steps:

• 1. Steam the green beans briefly-about 2-3 minutes. Set aside.
• 2. Meanwhile, preheat a grill or large grill pan to high.
• 3. Place the steamed green beans in a large prep bowl and toss with the vegetable oil. Using tongs, arrange the beans in a [single layer] on the grill and cook until lightly charred, about 3-5 minutes.
• 4. In a small, non-reactive prep bowl whisk together the vinegar, olive oil, harissa (to taste) and salt. Note: I added 2 teaspoons of harissa.
• 5. Arrange the grilled green beans on a serving platter.
• 6. Pour the vinaigrette over the green beans. Serve warm or at room temperature. A garnish of fresh parsley (or cilantro) and/or crispy shallots would not be out of place.

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.