YELLOW STRING BEANS RECIPE RECIPES

Name: Nana's Yellow (Wax) String Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs fresh yellow wax beans; 2 tablespoons butter; 1/4 cup crushed Ritz crackers or 1/4 cup townhouse cracker (about 6 crackers); salt & freshly ground black pepper

NANA'S YELLOW (WAX) STRING BEANS RECIPE - FOOD.COM

Nana's Yellow (Wax) String Beans Recipe - Food.com image

My Polish grandmother never used recipes. This so simple dish was the most difficult to duplicate because of it's simplicity. There are versions of this in Polish cookbooks using bread crumbs but they lacked the slightly sweet, butter baked flavor of cracker crumbs that accent the mild taste of the yellow beans. I haven't posted this recipe before because it sounds "too simple" but it's one of my most favorite!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/4 lbs fresh yellow wax beans
2 tablespoons butter
1/4 cup crushed Ritz crackers or 1/4 cup townhouse cracker (about 6 crackers)
salt & freshly ground black pepper

Steps:

Cook beans in salted boiling water until soft (not crispy) tender and drain.
Add butter and mix until butter melts.
Add cracker crumbs, salt and pepper, stir to combine and serve.

Nutrition Facts : Calories 94.9, FatContent 5.9, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 49.4, CarbohydrateContent 10.1, FiberContent 4.8, SugarContent 0, ProteinContent 2.6

WARM YELLOW WAX BEANS IN BACON VINAIGRETTE RECIPE - JOD…

Warm Yellow Wax Beans in Bacon Vinaigrette Recipe - Jod… 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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