Beans in Harissa

The spicy Moroccan paste Harissa, a blend of chilli and spices, is a perfect companion for green beans. The earthiness of the beans and sharp hit of harissa is quite addictive. Perfect as a side dish for almost anything!


250g French beans (trimmed)
2 teaspoons harissa paste
1 medium red onion (finely chopped)
2 tablespoons olive oil
1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon sugar
2 tablespoons fresh lemon juice
1 tablespoon mint (or coriander, parsley or dill)

Heat a saucepan of water and when boiling, cook the beans for 3-4 minutes until just tender. Drain and run under the cold tap to stop cooking. Set aside.

Heat a deep frying pan with the oil over a moderate heat. Add the onions and cook for 4-5 minutes until soft and tender. Add the ground coriander, stir briefly then add the harissa with 1/2 cup of water. Simmer for 2 minutes until reduced then return the beans to the pan and toss in the sauce. Stir in the sugar, salt and mint and adjust to suit. Serve either warm or at room temperature.

Serve with pretty much anything as a side dish or as part of a mezze spread.

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