Haricots Verts with Hot Pepper Relish

• 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

1. 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. Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened.
5. Add garlic and cook, stirring, 1 minute.
6. Add bell peppers and chile and saute over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes.
7. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes.
8. Cool relish and season with salt and pepper.
9. Serve beans topped with relish.

haricots verts, olive oil, shallots, garlic, red bell peppers, serrano chile, cider vinegar, sugar

Taken from www.epicurious.com/recipes/food/views/haricots-verts-with-hot-pepper-relish-103672 (may not work)