Haricots Verts with Hot Pepper Relish |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 1/2 lb haricots verts or other thin green beans, trimmed |
2 tablespoons olive oil |
1/3 cup finely chopped shallots |
3 garlic cloves, minced |
3 red bell peppers, finely chopped |
1 fresh serrano chile, 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. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain beans well and season with salt and pepper.
2. Make relish: Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened. Add garlic and cook, stirring, 1 minute. Add bell peppers and chile and sauté over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes. Cool relish and season with salt and pepper.
3. Serve beans topped with relish.
4. Cooks' notes: Beans may be cooked 1 day ahead and chilled, wrapped in paper towels in a sealable plastic bag.
5. Relish may be made 1 day ahead and chilled, covered.
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