Slow-Cooked Green Beans with Harissa and Cumin

Ingredients for Slow-Cooked Green Beans with Harissa and Cumin

• 450g green or other snap beans, trimmed

• 1/2 head of garlic

• 120ml extra-virgin olive oil

• 1 tablespoon harissa paste

• 3/4 teaspoons cumin seeds

• 3/4 teaspoons kosher salt

• 1 tablespoon sherry vinegar

Place a rack in middle of oven and preheat to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.