Hot green beans vinaigrette

Yield: 4 Servings

Measure 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

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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