Harissa-braised green beans with herbs from Nothing Fancy: Unfussy Food for Having People Over (page 131) by Alison Roman

Ingredients

lemons
tomatoes
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Summer squash with basil, Parmesan, and toasted buckwheat; Grilled lamb shoulder over fresh garlicky tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

mcvl on March 13, 2022

Good. The result depends, obviously, on the quality of the harissa. The fellow who used to make my old kind died, and I haven't yet found a worthy replacement. I supplemented the beans with some quartered crimini mushrooms; worked well.
jenburkholder on September 19, 2021

This was very tasty! Followed the recipe although I didn't measure the harissa - just used the rest of the tube, likely a bit scant of the amount called for. Our tomatoes from the garden were small so just quartered a bunch and tossed them in. Lovely way with the romano beans that we so rarely find at the farmer's market here in MN. Used just chives and parsley as the herbs since they were the best in the garden.
bernalgirl on July 24, 2021

What a great way to cook romano beans! I knew my family couldn’t tolerate the whole amount of harissa so I replaced half with tomato paste and used black garlic instead of fresh. Will be making again.
alex9179 on May 13, 2020

A handy recipe for a stove-top side. A surprise hit with my kids who prefer al dente green beans. They thought it was very flavorful.