WAX BEANS RECIPES

SAUTÉED WAX BEANS | PARENTS

Sautéed Wax Beans | Parents image

Provided by Parents

Number Of Ingredients 5

Ingredients

1?½ pounds wax beans
1 tablespoon olive oil
1 shallot, sliced
1 clove garic, chopped
1 bunch flat leaf parsley, chopped

Steps:

In a large pot, bring salted water to a boil and prepare a bowl of ice water. Add the beans, boil them for 40 seconds, then drain and place them in the ice bath.
Heat the oil in a large pan over medium heat. Add the shallots and garlic, and cook them until fragrant, about 2 minutes. Drain the beans and add them to the pan. Cook for about 2 minutes. Toss the beans with the parsley, season with salt and pepper, and serve.

WARM YELLOW WAX BEANS IN BACON VINAIGRETTE RECIPE - JODY ...

Warm Yellow Wax Beans in Bacon Vinaigrette Recipe - Jody ... image

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil. Slideshow: Bean Salad Recipes

Provided by Jody Williams

Total Time 30 minutes

Yield 6 to 8

Number Of Ingredients 10

Ingredients

2 pounds yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
4 ounces thickly sliced bacon, cut into lardons (1 cup)
2 tablespoons sherry vinegar
10 ounces cherry tomatoes, halved
1 small shallot, very finely chopped
2 garlic cloves, very finely chopped
1/3 cup chopped basil
Kosher salt
Freshly ground pepper

Steps:

Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.

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Total Time 15 minutes
Category Lunch
Calories 76 calories per serving

Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside. , In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

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Calories 204.7 calories per serving

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Reviews 3
Total Time 5 minutes
Calories 204.7 calories per serving

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