Blistered Green Beans and Tomatoes With Honey, Harissa and Mint

By Colu Henry

Blistered Green Beans and Tomatoes With Honey, Harissa and Mint
Linda Xiao for The New York Times
Total Time
25 minutes
Rating
4(685)
Comments
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It’s worth seeking out a well-seasoned cast-iron pan for this recipe as the heat will evenly distribute throughout the surface area helping to ensure beautifully charred, but tender vegetables. Smoky, earthy harissa is given a lift with the addition of honey and lime juice, which is tossed with the green beans and tomatoes and some butter to melt at the end of cooking. Serve with grilled sausages for a fast and flavorful summer meal.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
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.

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Preparation

  1. Step 1

    In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
685 user ratings
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Comments

Dom

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.

Jen

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!

corinne

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!

Mel

This was SO GOOD and very easy to make, my husband raved about it. I followed the recipe exactly except I didn't have any mint but will try it next time. The harissa and honey gave it the perfect about of spicy and sweet. I'll definitely be making this a lot this summer when my pole beans start producing.

Janet

I personally prefer more cooked green beans and skipping removing things from the pan if feasible. Tomatoes in pan first, followed by green beans. Add water and cover to sautee when tomatoes get soft or start to burst. Uncover to reduce and toss with seasoning.

Annabella

Loved this dish, great flavor, but I like my green beans cooked more. I've lived in the Middle East and North Africa & have eaten similar recipes but with longer cooking times. When I eat in a restaurant and find very crunchy green beans on my plate, I know the chef is a rookie. Green beans contain lectin, which, when undercooked, can trigger nasty digestive disturbances. Not to be a kitchen kvetch, but just adding a note of caution.

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