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!