Hot green beans vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh green beans |
| 2 | cups | Water |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | tablespoon | Wine vinegar |
| 1 | tablespoon | Jalapeno Jelly (see index) or use purchased hot or mild Jalapeno Jelly |
| 1 | teaspoon | Fresh lime juice |
Directions
Snap ends of beans; leave beans whole. In a saucepan, bring water & salt to a boil; add beans, cover & cook 5 minutes or until brighter in color & tender-crisp to bite. Drain, then immediately add oil, vinegar, jelly & lime juice. Stir to coat, then serve. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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