Ingredients

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

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Instructions

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.
2. Make relish: 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. Serve beans topped with relish.
3. 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.
4. Serve beans topped with relish.