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Slow-Cooked Green Beans with Harissa and Cumin

Claire Saffitz
  • minutes
  • Serves 6

INGREDIENTS

1/2

head Garlic

1 lb

Snap beans, green or other

1 tbsp

Harissa paste

3/4 tsp

Kosher salt

1/2 cup

Olive oil, extra-virgin

1 tbsp

Sherry vinegar

3/4 tsp

Cumin seeds