Harissa-Honey Green Beans with Blistered Tomatoes

Ingredients

• 2 tablespoons Harissa Infused Olive Oil
• 2 teaspoons honey
• 1 tablespoon fresh lime juice, approximately ½ lime
• Kosher salt, to taste
• 3 tablespoons Extra Virgin Olive Oil, divided
• 1 pound green beans, trimmed
• 10 ounces grape or cherry tomatoes
• 2¼ teaspoons Butter Infused Olive Oil
• 2 tablespoons roughly chopped fresh mint, divided
• Flaky salt for garnish (optional)

Instructions

1. In a small bowl, combine the Harissa Infused Olive Oil, honey, and lime juice. Stir until thoroughly blended and season with kosher salt to taste. Set aside.
2. Heat 2 teaspoons of Extra Virgin Olive Oil in a large cast-iron skillet over medium-high heat.
3. Add the green beans and cook undisturbed for approximately 3 minutes, or until they begin to char in spots.
4. Continue cooking, tossing frequently, for another 5–6 minutes. The beans should be cooked through, slightly blistered, and browned in places. Some beans may cook more quickly than others, which is perfectly fine.
5. Season the beans with kosher salt and transfer them to a bowl.
6. Add the remaining Extra Virgin Olive Oil to the skillet. Add the tomatoes and cook undisturbed for approximately 1 minute, or until they begin to char.
7. Continue cooking and stirring the tomatoes for approximately 2 minutes. Some should begin to burst, but they do not need to cook completely. Season with kosher salt.
8. Remove the skillet from the heat and return the green beans to the pan.
9. Add the prepared harissa-honey mixture and Butter Infused Olive Oil. Toss until the vegetables are evenly coated and the Butter Infused Olive Oil has melted into the warm vegetables.
10. Add half of the chopped mint and toss again.
11. Transfer the vegetables to a large serving bowl or platter. Scatter the remaining mint over the top and finish with flaky salt, if desired.

Serve warm alongside grilled sausages, chicken, pork, or your favorite summer entrée.