Blistered Green Beans and Tomatoes With Honey, Harissa and Mint Recipe (2024)

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Dom

This is really good, one of my favorite side dishes and really the only way I’ll even eat green beans. However, following the recipe exactly - it is CERY spicy (and I used spicy, not mild harissa). Like my nose was running spicy - I happen to LOVE this level of spice (a level down from your mouth going numb)- but I would just be wary of serving this to company. If you were, I would halve the spicy harissa and even then it might be too much for some people. Super recipe though.

Jen

This comes together super easy and is just delightful as a side dish. I didn't have harissa so I subbed Huy Fong garlic chili paste and the flavor combined with the honey and lime was great. Will make again!

corinne

Wow, this was fantastic! I made it as written, although added shrimp with the tomatoes at the end to turn this into a main dish. I tripled the sauce and served with rice. The flavors were fantastic: sweet and spicy, with a nice mint surprise! We ate every bite and will definitely make again!

Chris

I couldn’t find harissa, so I cooked this with sriracha instead and it turned out great.

Noelle

Delicious!!! The mint really complements the harissa. Easy to make, too! I paired the green beans with Salmon and wild rice.

pga955md

Great side dish! Did not add the butter at the end, harissa honey lime dressing with salt and mint was a great finish. Paired with the Peruvian pork Chile stew for a delish dinner!

Sallie

This was really good. I had to practice extreme constraint to not lick the cast iron skillet.

Jbroadfoot

This was awesome. Noted the other comments on heat from harissa..1tbsp of TJ’s was lots..still zippy. Doubled the lime and honey..more sauce and more complexity. Dried all the veggies well to limit spitting from hot oily pan. Boiled some baby potatoes and sliced and added to the pan at the end with the green beans. Easy dinner paired with grilled salmon. Super interesting. Will repeat

Jane Williamson

Delectable. Bought mild harissa, should have gone with spicy. Still incredible.

Nancy B

I'm going to try flat leaf parsley.

mcd0nag

Not sure if there are different types of harissa, but 2 tbsp of the stuff I use would send you to the emergency room. I don't think I would like this dish to be particularly hot anyway. I used 1 tsp and thought it was very flavorful. A very nice, light dish.

Pam

I'm a wimp, for sure. The harissa was way way too hot for me. I had to rinse off the veggies. No judging. And I threw away the harissa. I bet some of you are appalled I did that, given the reviews I've read.

Conor

I’ve made this numerous times. These days I add boiled potatoes and pan seared salmon to make it a full meal. Only one tablespoon of harissa. Works with dill too.

me

This was great. Accidentally chopped cherry tomatoes before adding and was still good. Did a mild harissa which tasted great, Easy, good Went well with salmon basil tomato

Jane T

Made on sheet pan on top rack of 425° oven. Tossed the beans and tomatoes in olive oil, with kosher salt and pepper, and roasted for about 15-18 minutes. Then added to a bowl with the harissa sauce and 1 T butter (I used ghee). Much nicer and easier and neater than all the hot flash frying over a hot stove.

Jan G.

Made this with Trader Joe’s Smoky & Hot Chile Powder instead of harissa and it was delicious. Five stars - and even better on Day 2.

S. Yost

This is delicious but SO MESSY! My cooktop and floor were coated in oil! Wouldn't there be a way to make a reasonable facsimile in the oven?

MEH

Delicious, even better the day after. Stored without the mint, which I added just before serving. Following the advice, I used half the harissa.

S

I oven roasted the veggies on high heat instead of blistering them on the stove top because I don't have a big enough skillet. Worked great for less time and trouble.

Courtney

This was great! I doubled the harissa sauce as I added Andouille sausage and cooked pearl barley to the skillet at the end. Great way to use the yellow cherry tomatoes from the garden. Definitely will make this again!

Ann Schumacher

Could this work as a cold salad? Any changes needed?

Jbroadfoot

This was awesome. Noted the other comments on heat from harissa..1tbsp of TJ’s was lots..still zippy. Doubled the lime and honey..more sauce and more complexity. Dried all the veggies well to limit spitting from hot oily pan. Boiled some baby potatoes and sliced and added to the pan at the end with the green beans. Easy dinner paired with grilled salmon. Super interesting. Will repeat

Amanda T

This is a new go-to side dish! Very easy and super flavorful. Made as noted and was a fantastic pairing with pork chops and sautéed Swiss chard.

Mary

This is absolutely delicious — made with cherry tomatoes and string beans from my garden. But, so messy! My stove top is a disaster. But, DELICIOUS!

Alex

This is an incredibly useful recipe, considering the garden is producing more tomatoes and green beans than we know what to do with. Keeping it tabbed all month.To make it a complete veg meal, served with cous cous, added walnuts and sliced garlic the last couple minutes with the beans, and topped with chevre and herbs. All the flavors worked amazingly well with the harissa lime dressing.

Durk

Roasted green beans and cherry tomatoes 450F for 15” then broiled 10” more, until beans wrinkled and developed brown spots, tomatoes burst with some char spots. Didn’t have harissa. Subbed 2 Tbl Sriracha, with a heaping 1/2 tsp each, ground: cumin, coriander and caraway, to approximate the irreproducible complex flavor of harissa. All else as directed. Roasted Ozette potatoes and served with homemade meatloaf I happened to have in the freezer: Zing. Another go-to quickie week night dinner.

susan

This side dish was a real surprise for me and my husband. A new flavor profile that is unique and yet fresh and simple. Even better-it helped used my abundance of garden produce. I used only 1 T of the harissa and thought it was perfect. A keeper!!

BK

Brilliant. So simple, hardly any prep - (minimal cleanup, my favorite ;) and *so* delicious. I followed the recipe exactly, except for adding a cob's worth of fresh sweet corn to the skillet along with the Sungolds - just to use it up, really, but the lightly grilled kernels gave a great pop of texture and flavor - would definitely do that again, on purpose next time. Ladeled all over (slightly sticky) shortgrain rice for a full meal. YUM.

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Blistered Green Beans and Tomatoes With Honey, Harissa and Mint Recipe (2024)
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