Spicy Harissa-Braised Romano Beans with Lots of Herbs

Ingredients

• 2 Tbsp olive oil (plus a splash more if needed)

• 2 Tbsp harissa paste (or chili paste)

• 4 garlic cloves, smashed

• 1 large ripe tomato, quartered

• Kosher salt + freshly ground black pepper

• 1/4 cup dry white wine

• 1 1/2 lb Romano beans

• 1 cup tender mixed herbs (parsley, cilantro, dill, and/or mint)

• 1/2 cup finely chopped scallions

• 2 Tbsp finely grated lemon zest

How to make it

1. Build the base. Warm the olive oil in a medium pot over medium heat. Stir in the harissa and smashed garlic and cook for a couple minutes, until it smells amazing and starts to darken a little.

2. Tomato + wine moment. Add the tomato pieces, season with salt and pepper, and cook until the tomato softens and turns saucy. Pour in the white wine and let it simmer until it reduces by about half.

3. Braise the beans. Toss in the beans and stir so they get coated in the spicy tomato sauce. Taste and re-season with salt/pepper. Turn the heat down to medium-low, cover, and let the beans cook without fussing too much—about 15–20 minutes.

4. Finish until tender (not mushy). Keep cooking, covered, until the beans are softened but still have a little bite, another 10–15 minutes.

5. Make it bright. Right before serving, shower the beans with the herbs, scallions, and lemon zest.

Make-ahead

These keep great for up to 2 days in the fridge. Rewarm gently on the stove before serving.

Adapted from Nothing Fancy by Alison Roman

Chimichurri

This sauce will change your life. There are so many variations, but I like this variety that uses up bunched herbs that we grow a lot of. It’s a great way to use herbs that you don’t have a plan for so that they don’t go to waste, and a beautiful way to add pizzaz to any roasted veggies or meat.

1 small shallot or 1/4 cup red onion, roughly chopped

2 garlic cloves, roughly chopped

1 1/2 cup total herbs, tough stems removed, thin stems okay (I like about half parsley and half cilantro, add oregano too if you like!)

2 T red wine vinegar

3/4 cup olive oil

1 tsp kosher salt

1 tsp freshly cracked black pepper

Crushed chili flakes, to taste

This sauce is easy as can be, toss it all in a food processor and blend to your desired consistency. Add more oil if it looks dry. Top your veggies, meat, grain bowl, whatever. You’ll be glad you did.

Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets