Haricots Verts With Hot Pepper Relish |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A simple and colorful side dish. It can also be made one day ahead. Ingredients:
1 1/2 lbs french haricots vert or 1 1/2 lbs other thin green beans, trimmed |
2 tablespoons olive oil |
1/3 cup finely chopped shallot |
3 garlic cloves, minced |
3 red bell peppers, finely chopped |
1 fresh serrano chili, seeded and finely chopped |
2 tablespoons cider vinegar 1/2 teaspoon sugar |
Directions:
1. Prepare haricots verts: Cook beans in a large saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.
2. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking.
3. Drain beans well and season with salt and pepper.
4. Make relish:.
5. Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened.
6. Add garlic and cook, stirring, 1 minute.
7. Add bell peppers and chile and sauté over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes.
8. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes.
9. Cool relish and season with salt and pepper.
10. Serve beans topped with relish.
11. Cooks' notes:.
12. Beans may be cooked 1 day ahead and chilled, wrapped in paper towels in a sealable plastic bag.
13. Relish may be made 1 day ahead and chilled, covered.
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