Haricots Verts with Hot Pepper Relish

Haricots Verts with Hot Pepper Relish
Photo by Miki Duisterhof


  • 1 ½ pounds haricots verts or other thin green beans
  • 3 red bell peppers
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 3 garlic cloves
  • ½ teaspoon sugar
  • 1/3 cup shallots
  • + 1 more ingredients
    • fresh serrano chile

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. Heat oil in a heavy skillet over moderate heat until hot but not smoking, ...

View full recipe at Epicurious


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