Charred Green Beans with Harissa and Almonds
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 small red bell pepper (about 7 ounces) or 1 roasted red pepper from jar
3 red jalapeños or Fresno chiles
3 garlic cloves, minced
1 teaspoon kosher salt plus more for seasoning
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Freshly ground black pepper
2 pounds green beans, ends trimmed
1/4 cup roasted unsalted almonds, coarsely chopped
Instructions:
Makes 4 to 6 servings
Char bell pepper (if using fresh) and jalapenños directly over a gas flame or under a broiler until soft and charred all over, 12-15 minutes. Transfer to a medium bowl and cover with plastic wrap. Let steam for 15 minutes.
Peel, seed, and mince bell pepper and jalapenños. Combine peppers, chiles, garlic, and 1 teaspoon salt in a food processor. Pulse, scraping down sides of bowl, to make a coarse paste. Pulse in 1 tablespoon oil, lemon juice, coriander, and cumin. Season harissa with salt and black pepper.
Place beans in a medium bowl and drizzle with remaining 2 tablespoons oil. Season with salt and black pepper and toss to coat. heat a large cast-iron skillet or other large heavy skillet over high heat. Working in batches, cook beans, turning occasionally, until blistered and charred in places but still crisp-tender, 6-8 minutes. (Or cook them in a grill basket on the grill.) Transfer to a large bowl and toss with harissa and almonds. Serve warm or at room temperature.
From Bon Appetit