Slow-Cooked Green Beans With Harissa and Cumin

bon appétit side thanksgiving green bean garlic cumin roast vegan vegetarian wheat/gluten-free vegetable

Claire Saffitz

6 servings

Source

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

Method

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.

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.