After seeing this charring technique in Cooking Light it has become my go to for green beans. I love the way they wilt, but still retain some crunch, I also love the slight smokey flavor they hold on to. In this recipe that flavor is enhanced with my hairssa and topped with crunchy almonds. A perfect side dish hot or cold.
Duration: 15 Minutes
Cook Time: 10 Minutes
Prep Time: 5 Minutes
- 2 pound green beans
- 1 tablespoon olive oil
- Kosher salt and pepper
- 2-3 tablespoon harissa, click here to make your own
- 1/4 cup sliced almonds, toasted
1. Place green beans in a medium bowl; drizzle with remaining 1 tablespoon oil. Season with salt and black pepper and toss to coat.
2. 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, 10-12 minutes.
3. Transfer to a large bowl; toss with harissa and almonds. Serve warm or at room temperature.
Cooking for Shabbat can be daunting, but the challah doesn’t have to be. To help you become a challah expert we wrote complete guide to challah making with spiritual significance, shaping instructions and what to do with leftovers. Sign up for our free challah ebook here.