Haricots Verts with Hot Pepper Relish

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
59%
Haricots Verts with Hot Pepper Relish
40 min.
8
80kcal

Suggestions


Welcome to a culinary adventure that celebrates the vibrant flavors of fresh vegetables! Our Haricots Verts with Hot Pepper Relish is not just a side dish; it's a delightful explosion of taste and texture that will elevate any meal. Picture crisp-tender green beans, known as haricots verts, harmoniously paired with a zesty relish that dances on your palate. The combination of garlic, bell peppers, and a kick from serrano chile creates a medley that will leave your guests craving more.

This dish is a testament to healthy eating without sacrificing flavor. It is vegetarian, vegan, gluten-free, and dairy-free, making it suitable for a diverse range of dietary preferences. With only 80 calories per serving, you can indulge guilt-free while still nourishing your body with wholesome ingredients. The vibrant colors of the relish not only make this dish visually appealing but also pack it with vitamins and antioxidants.

The preparation is straightforward, making it perfect for both novice cooks and seasoned chefs. Whether you're serving it at a festive gathering or a simple family dinner, our Haricots Verts with Hot Pepper Relish promises to be a memorable addition to your table. Get ready to impress your friends and family with this delightful side dish that combines freshness, flavor, and fun!

Ingredients

  • tablespoons apple cider vinegar 
  •  garlic clove minced
  • 1.5 lb haricots verts trimmed thin
  • tablespoons olive oil 
  •  bell pepper red finely chopped
  •  serrano chiles fresh seeded finely chopped
  • 0.3 cup shallots finely chopped
  • 0.5 teaspoon sugar 

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • ziploc bags
  • colander

Directions

  1. 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. Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened.
  5. Add garlic and cook, stirring, 1 minute.
  6. Add bell peppers and chile and sauté over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes.
  7. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes. Cool relish and season with salt and pepper.
  8. Serve beans topped with relish.
  9. • 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.

Nutrition Facts

Calories80kcal
Protein10.61%
Fat39.36%
Carbs50.03%

Properties

Glycemic Index
31.01
Glycemic Load
2.93
Inflammation Score
-9
Nutrition Score
12.781739048336%

Flavonoids

Luteolin
0.42mg
Kaempferol
0.39mg
Myricetin
0.13mg
Quercetin
2.56mg

Nutrients percent of daily need

Calories:79.67kcal
3.98%
Fat:3.84g
5.91%
Saturated Fat:0.56g
3.47%
Carbohydrates:10.98g
3.66%
Net Carbohydrates:7.38g
2.68%
Sugar:5.73g
6.36%
Cholesterol:0mg
0%
Sodium:8.6mg
0.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.33g
4.66%
Vitamin C:68.97mg
83.6%
Vitamin A:1991.57IU
39.83%
Vitamin K:41.05µg
39.1%
Vitamin B6:0.3mg
15.08%
Manganese:0.29mg
14.6%
Fiber:3.6g
14.4%
Folate:52.15µg
13.04%
Vitamin E:1.57mg
10.45%
Potassium:316.11mg
9.03%
Vitamin B2:0.13mg
7.66%
Magnesium:29.32mg
7.33%
Iron:1.24mg
6.88%
Vitamin B1:0.1mg
6.83%
Vitamin B3:1.1mg
5.5%
Phosphorus:52.16mg
5.22%
Calcium:40.66mg
4.07%
Copper:0.08mg
3.98%
Vitamin B5:0.37mg
3.7%
Zinc:0.37mg
2.48%
Selenium:0.84µg
1.2%
Source:Epicurious