Slow-Cooked Green Beans with Harissa and Cumin

Ingredients

• 1 lb. green or other snap beans, trimmed
• 1/2 head of garlic
• 1/2 cup extra-virgin olive oil
• 1 Tbsp. harissa paste
• 3/4 tsp. cumin seeds
• 3/4 tsp. kosher salt
• 1 Tbsp. sherry vinegar

Directions

1. Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
2. 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.