Green and Wax Beans

Green and wax bean recipes

Green or yellow beans, more properly known as snap beans, are among the most common vegetables grown and eaten in North America. They are not a distinct species, but are varieties picked at an immature stage and grown for their tasty edible pods. If left to mature, snap bean seeds will enlarge and can be used as any dry shell bean.

Although the green snap bean is the most familiar, snap beans include yellow beans, purple wax beans, haricot verts (slim French beans), scarlet runner beans, and Italian flat-podded beans. Modern varieties are stringless, having had the fibrous string that runs along the pod of most legumes bred out. Heirloom varieties are often more flavorful than modern beans, but may also contain the string which needs to be removed before cooking.

When purchasing snap beans, look for crisp, firm, brightly-colored beans with velvety skins free of rusty spots or scars. They should break with a crisp snap and be juicy and fresh inside. If they feel rubbery, or the seeds are visible, they beans are overly mature and will be tough. Choose beans of similar size for uniform cooking.

Beans stored in a plastic bag in the refrigerator crisper should keep for 3 to 5 days. Do not wash them until you are ready to use them.

Snap or trim off both ends of the beans and cook them whole or cut into 1- to 2-inch lengths. Do not cut them lengthwise (French style) as they will lose flavor and nutrients. Never overcook beans; 5 to 8 minutes in rapidly boiling water, or 3 to 5 minutes in a steamer should be sufficient. They can also be microwaved, sautéed, or stir-fried.

No Strings Attached
Although once known as "string beans," the term is out of date as the natural fibrous string that ran the length of the pod has been bred out of the modern snap bean. Today, all snap beans are stringless when picked at the correct harvesting stage.

Green Beans Caesar

Green Beans with Tomato and Garlic

Oriental Green Bean Salad

Green Beans East Indian-Style

1/2 lb. green beans, ends trimmed, sliced into 1-inch pieces

1 clove garlic, minced

1 tsp. olive oil

2 tsp. wine vinegar

3/4 cup croutons

1 Tbs. grated parmesan cheese

Hard-boiled egg wedges (optional)

In a large pot of boiling water, cook the beans until crisp-tender, about 4 minutes. Drain, rinse with cold water, and drain again.

In a medium skillet over medium heat, sauté the garlic in oil for 1 minutes. Add vinegar, green beans and croutons, toss briefly to combine, and remove from heat. Serve warm, at room temperature, or chilled.
--Veggie Life, September 1995

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Green Beans with Tomato and Garlic
Serves six

1/2 cup olive oil

1 small onion, chopped

2 cloves garlic, minced

1 Tbs. chopped fresh sage leaves OR 1/2 tsp. crumbled dried sage leaves (not powdered)

2 lbs. green beans, trimmed, washed, and cut into small pieces

3 cups canned or peeled, fresh Italian-style plum tomatoes

Salt and freshly ground black pepper to taste

Heat oil in saucepan over medium-high heat and sauté onion, garlic, and sage until wilted. Add green beans and tomatoes, along with salt and pepper and just enough water to barely cover. Bring to boil, cover, and reduce heat.

Cook, stirring occasionally, until beans are tender, about 30 minutes.
--Adventures in Italian Cooking, Ortho Books

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Oriental Green Bean Salad
Serves 4

3 cups green beans, ends trimmed, cut into 2-1" pieces

1 Tbs. soy sauce

2 Tbs. white or rice vinegar

2 tsp. peanut or sesame oil

1 cup jicama, cut into 2-inch matchsticks

1 red bell pepper, seeded and cut into 2-1" matchsticks

Steam green beans in a steamer basket, over boiling water, for 5 minutes. Remove from heat, drain, rinse with cold water and drain again.

In a large bowl, whisk together soy sauce, vinegar, and oil. Add green beans, jicama, and bell pepper and toss to cimbine. Serve chilled or at room temperature.
--Veggie Life, September 1995

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Green Beans East Indian-Style
Serves 4

1-1/2 tsp. oil

1 tsp. mustard seeds

1 lb. fresh green beans, trimmed, cut diagonally into 1" pieces

2 medium carrots, peeled and sliced

1 small onion, chopped

1 tsp. salt or to taste

1 tsp. ground coriander

1/8 tsp. ground ginger

2 Tbs. fresh lemon juice

In a large, nonstick skillet, heat oil over medium-high heat. Add mustard seeds and sauté for 30 seconds, or until they start to pop. Stir in beans, carrots, and onions and cook, stirring constantly, for 5 minutes.

Stir in salt, coriander, and ginger. Reduce heat to low, cover and cook, stirring often, for 8 to 10 minutes. Stir in lemon juice and serve.

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