Charred Green Beans With Harissa And Almonds

• 1 small red bell pepper (about 7 ounces) or 1 roasted red pepper from jar
• 3 red jalapenos or Fresno chiles
• 3 garlic cloves, minced
• 1 teaspoon kosher salt plus more for seasoning
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Freshly ground black pepper
• 2 pounds green beans, ends trimmed
• 1/4 cup roasted unsalted almonds, coarsely chopped

1. Char bell pepper (if using fresh) and jalapennos directly over a gas flame or under a broiler until soft and charred all over, 12-15 minutes. Transfer to a medium bowl; cover with plastic wrap. Let steam for 15 minutes.
2. Peel, seed, and mince bell pepper and jalapennos. Combine peppers, chiles, garlic, and 1 teaspoon salt in a food processor. Pulse, scraping down sides of bowl, to make a coarse paste. Pulse in 1 tablespoon oil, lemon juice, coriander, and cumin. Season harissa with salt and black pepper.
3. Place beans in a medium bowl; drizzle with remaining 2 tablespoons oil. Season with salt and black pepper and toss to coat. heat a large cast-iron skillet or other large heavy skillet over high heat. Working in batches, cook beans, turning occasionally, until blistered and charred in places but still crisp-tender, 6-8 minutes. (Or cook them in a grill basket on the grill.) Transfer to a large bowl; toss with harissa and almonds. Serve warm or at room temperature.

red bell pepper, red jalapeufos, garlic, kosher salt, olive oil, lemon juice, ground coriander, ground cumin, freshly ground black pepper, green beans

Taken from www.epicurious.com/recipes/food/views/charred-green-beans-with-harissa-and-almonds-51104270 (may not work)