1 lb. French Beans
1 large Onion
2 Red Peppers
1 tbs. Sunflower Oil
2 tbs. Balsamic Vinegar
1 tbs. Honey
Salt and Pepper

First make the red pepper marmalade.
Put the peppers directly on a gas flame or halved under a very hot grill to blacken the skins. (This is not merely a cosmetic exercise, it also softens the flavour of the peppers and gives a delicious smokey taste.)
Once the peppers are uniformly blackened run them under a tap to remove all traces of skin.
Peel the onion and slice finely.
Sweat this in the oil in a lidded pot on a very low gas for about 15 mins until soft.
Slice the peeled peppers and cut in thin slices.
Add these to the onions along with the vinegar honey and seasonings.
Cook these together uncovered on a low heat until the mixture absorbs the liquid and gets thick (stir it to make sure it doesn’t burn).
Top and tail the beans and cut into 1 inch pieces.
Cook these in boiling salted water until soft (5 mins. approx.).
Stir these, while still hot into the pepper mixture.
This can be served cold or warm, it is delicious as a relish with cold meats.