Saturday, July 28, 2012

Green Beans with Harissa

This is a great way to jazz up an otherwise quite ordinary vegetable. If you can't find harissa in your local market, you can make it at home using our recipe. (As an added bonus for those counting sodium, our version of harissa is salt-free).

3/4 lb green beans, stem ends removed
1 red, orange or yellow bell pepper, sliced into matchstick pieces
2-3 cloves garlic, minced
1 T harissa
1 T olive oil
1/2 t freshly ground pepper

Bring water to boil in a medium saucepan. Cook beans until bright green and crisp-tender (1-3 minutes). Drain beans and transfer to ice water to halt cooking, then drain and set aside.

Heat the oil in a large skillet, then cook pepper 1-2 minutes. Return beans to the pan and add the Harissa and garlic. Stir fry 2-3 minutes to reheat the beans and mix the ingredients. Season with black pepper. Serve immediately.

Serves 4 - minimal sodium content unless you use store-bought harissa. Check the label!


  1. Shameful... absolutely shameful.

    Not even a post about your tailgating recipe for the game? I just don't know about you sometimes...

    BTW... are you watching my boys give the Utes all they can handle?

    1. I'm over a month behind its posting any recipes at all... What a slacker!

      Congrats on the exciting game. Wish GT's overtime had worked out better. We'll just have to settle for beating up on the Blue Hose today. On the menu: shrimp cocktail, horseradish-green bean salad, sammiches and BEER.