Green Beans and Sugar Snap Peas with Hot
Pepper Relish
Served hot, these beans are delicious with grilled tuna or swordfish-or halibut, if you are lucky enough to find it fresh. For lunch, try
this snappy bean mixture together with a cheese omelet. I also like to
add them to a cold buffet, along with cold poached fish and cold roast
lamb, beef or chicken.
Makes 6 to 8 servings
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green bell pepper
2 tablespoons minced onion
1 small jalapeno pepper, seeded and minced; or 1 teaspoon minced
habanero pepper
1 small clove garlic, minced
2 tablespoons fresh lemon or lime juice
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 pound thinnest fresh green beans, topped and tailed; or one 16 ounce
package frozen thinnest green beans, thawed
1 pound sugar snap peas, topped and strung; or one 16 ounce package
frozen sugar snap peas, thawed
1 tablespoon butter, melted
In a large bowl, combine the cilantro, bell pepper, onion, jalapeno
pepper, and garlic. Stir n the lemon juice, salt, pepper and olive oil.
Set aside.
Steam the beans and peas, separately, in a steamer basket or a
colander, covered, over simmering water until crisply tender. Toss with
the melted butter. Serve the beans and snap peas hot, or at room
temperature with the cold relish spooned over them.
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