Active Time

　　40 min

　　Total Time

　　40 min

　　

Ingredients

Makes 8 servings

　　1 1/2 lb haricots verts or other thin green beans, trimmed

　　

For relish

2 tablespoons olive oil

　　1/3 cup finely chopped shallots

　　3 garlic cloves, minced

　　3 red bell peppers, finely chopped

　　1 fresh serrano chile, seeded and finely chopped

　　2 tablespoons cider vinegar

　　1/2 teaspoon sugar

　　

Prepare haricots verts:

Step 1

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.

　　

Make relish:

Step 2

Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened. Add garlic and cook, stirring, 1 minute. Add bell peppers and chile and sauté over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes. Cool relish and season with salt and pepper.

　　

Step 3

Serve beans topped with relish.

　　Cooks' notes:

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

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