Almost Vegan (Blistered Green Beans and Tomatoes With Honey and Harissa)

I love harissa and Moroccan spices.  The supremely spicy hummus by Sabra is my jam.  I have a tube of harissa lying around and anytime a recipe calls for it, it is immediately pinned.  Today's recipe came in my New York Times Cooking newsletter and I knew I would need this one day when I was getting veggies all summer.

The Covey Rise haul recently had green beans in it.  Perfect timing to make this fabulous recipe!  I have only one change I would like to make, I wish I would have cut the green beans smaller.  But this came in handy a few days later when I served them as an appetizer to my friends who drank on my porch.  In fact, I dare say they were better a few days later!  

The flavors here are so full of depth and you do not feel like you are eating "just about vegan" since there is honey in it.  I changed up the original recipe to suit what I had on hand but I am sure it is even more delicious with lime and mint. This is a great side for grilled meat or fish too!  Do you love interesting spices? You should really try this, you will love it.  Full recipe to follow the montage. 

So much flavor!

The cast.  I used homemade lemon vinaigrette instead of just lemon juice because my lemon was in there!

Nothing like local summer produce!

Sauce before

And sauce after

Love the color on these beans!

And on these tomatoes!!

What isn't good without butter and sauce?

Pin it and try it!

Blistered Green Beans and Tomatoes With Honey and Harissa (Adapted from New York Times Cooking)

2 tablespoons harissa
2 teaspoons honey
1 tablespoon lemon juice (about 1/2 lemon)
Kosher salt
2 tablespoons high smoke point oil (I used avocado, canola will work)
1 tablespoon olive oil
1 pound green beans, trimmed and cut
10 ounces grape or cherry tomatoes
1/2 tablespoon unsalted butter
2 tablespoons roughly chopped parsley or mint
Flaky salt for garnish (optional)

In a bowl, combine harissa, honey and lemon juice. Stir together until combined and season to taste with salt.  In large cast-iron skillet, heat 1 tablespoon of the avocado 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.

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.

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 or parsley and stir again. Spoon into a large bowl and scatter with remaining mint or parsley. Garnish with flaky salt, if using.

Happy Cooking!

Missy