Haricots Verts With Hot Pepper Relish

A simple and colorful side dish. It can also be made one day ahead.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  French haricots vert or 1 1⁄2 lbs  other thin green beans, trimmed

• For relish

• 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.