You can serve the beans after they’ve been microwaved in any way you like. Remove the plastic wrap, stir the beans around in the bowl to ensure even cooking then re-affix the plastic wrap and microwave for another 1-2 minutes until the beans are tender. Cover the bowl tightly with plastic wrap then microwave the beans on high for about 2 minutes. Place the beans in a large microwave safe bowl and add 1-2 tablespoons of water. If you’re looking for an even simpler preparation for these lovely summer beans, you can cook wax beans in the microwave.
When ready to cook the beans, wash them under cold water and trim the ends. Once purchased, the beans can be stored in the refrigerator (a vegetable crisper drawer is best) for 3-4 days before use. Garnish with thinly sliced fresh basil and serve. Toss to coat in the garlic mixture and season with salt and pepper to taste. Sauté the garlic for a minute until fragrant then add the blanched yellow beans to the skillet. Place the olive oil (butter, ghee or even leftover bacon grease are also great cooking fats for the beans) in a large skillet over medium heat.
This process is called blanching and helps to immediately stop the cooking process so the beans don’t continue to cook once out of the boiling water. Remove the beans with a handheld strainer and transfer to a large bowl with ice water. Once boiling, add the wax beans and cook for two minutes. The result is a crunchy bean with lots of flavor but none of that “raw” taste. This recipe blanches the yellow beans for two minutes then sautés for an additional minute just to gather flavor from the garlic.
Our preference is to quick cook the beans but still retain a good crunch for a fun texture while eating. They’d be great paired with this vegan spinach artichoke dip or roasted garlic white bean dip for a lower-carb/ non-cracker option. They’re great raw or cooked! If you’re a fan of raw vegetable dips, they make a great addition to that kind of spread during the summer months when they’re in season. They’re also sometimes called yellow beans and the two names can be used interchangeably. Yellow wax beans provide the same nutrition as green beans simply lacking the chlorophyll that turns the latter bean green. The definition of a wax bean is a kidney bean whose pods turn a creamy yellow color when mature and can be eaten like any other snap bean. You can easily swap wax beans into that recipe.Īnd this simple method of quick blanching the beans then sautéing with garlic and garnishing with fresh basil is a delicious combination for summer. For summer, we love grilling green beans. The only difference between the two in fact, is that wax beans lack the chlorophyll that green beans have to turn them green resulting in their yellow appearance.Īs far as cooking methods and serving ideas, yellow wax beans can be used in any way you’d prepare green beans. These wax beans were a fun farm stand find this summer as they’re not typically a bean you find in a regular grocery store.ĭespite their underwhelming (and let’s be honest, almost borderline gross) name, wax beans are incredibly similar to green beans both in texture and taste. They’re a great simple side dish to showcase summer produce and especially delicious when tossed with sautéed garlic and fresh basil. Wax beans, also known as yellow wax beans are an edible bean similar to green beans just lacking the chlorophyll that turns them green.
0 kommentar(er)
