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Simple Green Beans and Sugar Snap Peas with Hot Pepper Relish Cooking Recipes

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

  1. 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.

  2. 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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