Haricots Verts With Hot Pepper Relish

• 1 12 lbs French haricots vert or 1 12 lbs other thin green beans, trimmed
• 2 tablespoons olive oil
• 13 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

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 saute 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.

vert, olive oil, shallot, garlic, red bell peppers, serrano chili, cider vinegar

Taken from www.food.com/recipe/haricots-verts-with-hot-pepper-relish-479643 (may not work)