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Haricots Verts With Hot Pepper Relish

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

Ingredients Nutrition


  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.

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