Blistered Green Beans and Tomatoes With Honey, Harissa and Mint
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons harissa
- 2teaspoons honey
- 1tablespoon lime juice (about ½ lime)
- Kosher salt
- 2tablespoons grapeseed or canola oil
- 1tablespoon olive oil
- 1pound green beans, trimmed
- 10ounces grape or cherry tomatoes
- 1tablespoon unsalted butter
- 2tablespoons roughly chopped mint
- Flaky salt for garnish (optional)
Nutritional analysis per serving (4 servings)
180 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
This is really good, one of my favorite side dishes and really the only way I’ll even eat green beans. However, following the recipe exactly - it is CERY spicy (and I used spicy, not mild harissa). Like my nose was running spicy - I happen to LOVE this level of spice (a level down from your mouth going numb)- but I would just be wary of serving this to company. If you were, I would halve the spicy harissa and even then it might be too much for some people. Super recipe though.
This comes together super easy and is just delightful as a side dish. I didn't have harissa so I subbed Huy Fong garlic chili paste and the flavor combined with the honey and lime was great. Will make again!
Wow, this was fantastic! I made it as written, although added shrimp with the tomatoes at the end to turn this into a main dish. I tripled the sauce and served with rice. The flavors were fantastic: sweet and spicy, with a nice mint surprise! We ate every bite and will definitely make again!
Loved this! Yes, it's a bit spicy... but it really gives the otherwise mundane green beans a new raison d'être. I wouldn't change a thing... this will help green beans return to our menu lineup.
Cooking the beans on a sheet pan at 425 for 15-18 minutes and adding in the tomatoes towards the end was the best advice I gleaned from the comments. (I love reading all the notes!) I know some said the sauce was too hot but I used a mild harissa so the ingredients as written were a perfect blend of spice, lime and honey. It was so flavorful, with just a hint of heat. What a great way to use end of the season green beans and cherry tomatoes from the garden. Bonus! Super fast and easy to prepare.
This delicious dish is a regular part of my late summer repertoire. No need to dirty an extra dish putting the green beans in a bowl. I just throw the tomatoes in the pan with them when the beans are almost done.