
Slow-Cooked Green Beans with Harissa and Cumin
['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']

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.
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.
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