Haricots Verts With Hot Pepper Relish

1. 1

   Prepare haricots verts: Cook beans in a large saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.

2. 2

   Drain in a colander and transfer to a bowl of ice and cold water to stop cooking.

3. 3

   Drain beans well and season with salt and pepper.

4. 4

   Make relish:.

5. 5

   Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened.

6. 6

   Add garlic and cook, stirring, 1 minute.

7. 7

   Add bell peppers and chile and saute over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes.

8. 8

   Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes.

9. 9

   Cool relish and season with salt and pepper.

10. 10

    Serve beans topped with relish.

11. 11

    Cooks' notes:.

12. 12

    Beans may be cooked 1 day ahead and chilled, wrapped in paper towels in a sealable plastic bag.

13. 13

    Relish may be made 1 day ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.