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Epicurious

Slow-Cooked Green Beans With Harissa and Cumin

4.2

(9)

Roasted green beans in olive oil and half head of garlic in white oval baking dish on marble surface.
Slow-Cooked Green Beans with Harissa and CuminPhoto by Chelsie Craig, Food Styling by Claire Saffitz

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Recipe information

  • Yield

    6 servings

Ingredients

1 lb. green or other snap beans, trimmed
½ head of garlic
½ cup extra-virgin olive oil
1 Tbsp. harissa paste
¾ tsp. cumin seeds
¾ tsp. kosher salt
1 Tbsp. sherry vinegar

Preparation

  1. Step 1

    Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.

    Step 2

    Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.

TagsMediterraneanGreen BeanBean and LegumeVegetableHarissaGarlicRoot VegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoEasy5 Ingredients or FewerRoastSummerFallBon Appétit

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