Recipe - Hot Green Beans Vinaigrette

1 pound Fresh green beans
2 cup Water
One half teaspoon Salt
2 tablespoon Extravirgin 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 &
tendercrisp 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.