Wax Beans with Mint
Simple wax beans recipe with wax, or yellow green beans, chopped mint, olive oil, and salt. Delicious combination of mint with the beans.
Photography Credit:Elise Bauer
Every weekend during the summer, if we are lucky, there will be a good supply of wax beans at the farmers market.
These golden yellow (and sometimes purple) versions of green beans are harvested young, and are sweet and tender.
Here is a simple way to prepare them, with the subtle flavor of a mint infusion.
Wax Beans with Mint Recipe
- 1/2 pound wax beans
- Several mint leaves
- 2 Tbsp extra virgin olive oil
1 Infuse olive oil with mint: A little bit ahead of time, crush a few mint leaves (reserve some for garnish) with a mortar and pestle. Put the crushed mint leaves into a small jar and add a couple tablespoons of high quality olive oil to cover.
Let sit for at least an hour if you can. The longer the mint is in the olive oil, the better the infusion.
2 Prep the wax beans: Prepare the beans by cutting off and discarding the tips and ends. Snap the beans in half, if necessary, to have pieces about 2 inches in length.
3 Steam the beans: 15 minutes before serving bring an inch of water in a saucepan to a boil. Place the beans in a steamer basket in the saucepan. Cover and cook, until tender, about 10-15 minutes. Check for doneness after about 8 minutes or so. If a fork easily goes through them, they're done.
4 Drizzle with mint infused oil: Remove beans from pan and place them into a serving bowl. Use a strainer to drizzle the mint-infused olive oil over the beans.
5 Sprinkle with salt: Sprinkle salt over the beans to taste. (Fleur de sel would work really well with this dish.)
Chop up a few more mint leaves to add as garnish.
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Romanos Are the Queen of Snap Beans and I Want to Eat Them All
I had never heard of Romano beans before working in a restaurant kitchen. We’d buy them in bulk from a local farm, then spend the entire summer trying to figure out what to do with them. I’d snack on these sweet and juicy flat beans raw all the time, taking pleasure in their loud and satisfying crunch. Over the season, I quickly learned how to cook them every way imaginable: grilled, blanched, pickled, blistered. I don’t cook in restaurants anymore, but in the thick of summer when all the colorful fresh beans start showing up at the farmers’ market, I’ll buy a bunch of these long green and yellow guys and figure out what to do with them later—it never takes long to turn them into something totally delicious.
Romano beans are an Italian flat bean in the same family as garden variety string beans, which also counts fancy French haricots verts and yellow wax beans as siblings. They’re broad and flat—as if someone accidentally sat on a giant string bean—with a juicy, sweet flavor and great crunch. They come in green, yellow, and purple, though the yellow and green kinds are more common. They’re usually around four to six inches long, and can get much larger at the peak of the season.
You can find Romano beans at the farmers’ market or specialty markets during the summer, and once you get them home they’ll keep well in the refrigerator for up to a week (I usually just keep them in the same plastic bag I used to buy them). You can eat these snappy beans raw, but I think they taste best when they’re cooked, whether quickly blanched for crudités, charred on the grill and dressed with lemon juice and olive oil, or slow-braised in a tasty broth so they plump up and soak up all that flavor. You can use them in virtually any recipe that calls for snap beans or other similarly crunchy veg like sugar snap peas. Oh, what’s that, you need more ideas?! Look no further—these recipes will keep you rolling in Romanos until September:
Mixed Beans with Peanuts, Ginger, and Lime
All the beans! This salad will work with any mix of snap beans you can find.
Crudités with Bacon XO Sauce
Blanched beans are extra crunchy and perfect for dunking into dips.
Snap Peas and Green Beans with Arugula-Mint Pesto
Toss quickly cooked crisp-tender beans in a dead-simple pesto made from almonds, mint, arugula, and Parm. And then try a spoonful of that pesto in a grain bowl or in a sandwich.
Charred Snap Beans with Whole Lemon Dressing and Mozzarella
Some quick chopping turns a whole lemon (peel and all!) into a chunky, textured salad dressing. Genius. Another delicious saucy moment for your beautifully charred beans: this spicy tonnato.
Wax Bean Recipes
Usually the wax bean is colored in yellow gold or purple and sometimes it is considered a more colored version of the immature green bean. Blend in flour add tomatoes with juice gradually and cook for 5 minutes.
A Childhood Classic Wax Bean Salad The Copenhagen Tales Bean Salad Bean Recipes Yellow Beans Recipe
Wax bean is also called butter bean due to the fact that it presents yellow pods.
Wax bean recipes. Bring 8 cups water to a boil in a large saucepan. Toss well to coat. Drain and plunge into ice water.
Hungarian yellow wax bean stew Zöldbabfőzelék This is a wonderful summer vegetarian meal made with freshly picked yellow wax beans a good portion of sour cream minced garlic and a pinch of paprika powder. Cook 5 minutes or until crisp-tender. Cook beans in a 4-quart pot of boiling salted water until just tender 6 to 8 minutes.
Drain in a colander then immediately toss with honey zest and salt in a large bowl. Transfer the beans to. Combine beans radishes and oil in a large bowl.
When ripe butter beans have a slightly sweet and rich taste and a crunchy texture with a lot of snap. Drain well and pat dry. Limp pods are often a sign that the bean is past its peak.
It goes so well either by itself or as a side with fried eggs. Wax bean is a species that belongs to the phaseolus family and it is related with the dragon tongue beans and green beans and it is similar in taste to the yard long green bean. Cook onion and green pepper in oil and butter until onion is tender yellow.
Bring 4 quarts of water to a boil in a large pot. Drizzle with buttermilk dressing. Place beans in a bowl.
Top with cheese pepper and bacon. Wax beans can be used as a substitute for green beans when called for in a recipe. Drain the beans and cool them under cold running water.
Add 1 tablespoon of the salt and the wax beans return to a boil and cook until just tender about 3 minutes. Cook the beans in a large pot of salted boiling water until crisp-tender about 5 minutes. Add oil and remaining ingredients.
Place bean mixture on a serving platter. Other given names are yellow bean and purple bean. When choosing beans look for pods that snap crisply.
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Chef Joseph Lenn's Recipe for Wax Bean Salad With Cucumber, Blackberries and Mint
PURE LUXURY | This fresh, light salad gets a sneaky hit of sumptuousness from an aioli dressing.
THE IDEA FOR this salad of blanched wax beans, raw cucumber, blackberries and mint came to Joseph Lenn as he sat on a bar stool far from his kitchen at Blackberry Farm in Walland, Tenn. "Funny as it sounds, the dish is based on a cocktail I had in Atlanta. It was made with gin, blackberries, cucumber and mint," he said. "This was a few years back, but the blackberry-and-cucumber combination really stayed with me."
At the aptly named Blackberry Farm, both wild and cultivated blackberry bushes grow throughout the property. "I can't even count them," said Mr. Lenn. "And they are peaking right now." In this salad, the chef prefers to use the wild variety: "I find them a little more tart, which I kind of like." If you can't find wild blackberries but crave their sharpness, you can either toss pickled onions into the salad, as the chef does from time to time, or increase the amount of lime juice in the dressing.
That dressing, rich and lush thanks to emulsified egg yolk and olive oil, is really an aioli thinned with cucumber juice. "I wanted to enhance the cucumber flavor already in the dish," Mr. Lenn explained. Indeed, the cucumbers' distinctive character, nuanced and refreshing, comes through brilliantly. With the blackberries' tart-sweetness, it's a pairing that has the makings of a new classic—whether in a cocktail glass or a salad bowl.
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Seared Yellow Wax Beans and Arugula
Recipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny's, Los Angeles, CA
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 pound yellow wax beans, trimmed
3 garlic cloves, thinly sliced
2 tablespoons lemon juice
1½ teaspoons fresh thyme leaves, finely chopped
½ teaspoon red pepper flakes
1. In a large skillet, heat the olive oil over medium-high heat. Add the wax beans, shallots and garlic, and cook, tossing as needed until golden brown, 4 to 6 minutes.
2. Reduce the heat to medium and add the lemon juice, thyme leaves and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, 5 minutes.
3. Stir in the arugula leaves and cook until just wilted, 1 minute more. Transfer to a platter and serve.
- 6 tablespoons extra-virgin olive oil, divided
- 3 medium cloves garlic, sliced
- Pinch red pepper flakes
- 1 pound long beans, ends trimmed, beans cut into 5-inch lengths (see note)
- Kosher salt and freshly ground black pepper
- 1 (28-ounce) can whole tomatoes with juices, crushed by hand
- 2 tablespoons packed chopped fresh mint leaves
In a large sauté pan, add 3 tablespoons olive oil, garlic, and red pepper flakes. Set over medium heat and cook, stirring, until garlic is lightly golden, about 4 minutes.
Add long beans and raise heat to high. Cook, stirring, until beans are bright green and beginning to sear, 3 to 4 minutes. Season with salt and pepper.
Add tomatoes to pan. Add 1/2 cup water to empty tomato can, swish it around to pick up any extra tomato juices and pulp, and add to the pan. Bring to a simmer. Lower heat to maintain simmer and cook uncovered, stirring occasionally, until beans are very tender throughout and tomato has reduced to a thick sauce, about 30 minutes. Add more water, if necessary, 1 tablespoon at a time, to prevent tomatoes from scorching during cooking. Stir in mint and remaining 3 tablespoons olive oil. Season with salt and pepper. Serve warm. Alternatively, chill in refrigerator, then serve chilled or at room temperature, or rewarm before serving.
Asparagus with Sweet Onions, Garbanzo Beans, and Mint
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Simple and quick, this spring salad is perfect for the first picnic of the season or served beside a Leg of Lamb.
What to buy: Use good-quality extra-virgin olive oil to prepare this salad—it will add a lot of flavor.
P’tit Basque is a flavorful sheep’s-milk cheese from the Basque region of France. It has a fruity, olivelike flavor. If you can’t find it, use Manchego cheese instead.
Game plan: This salad can be made up to 2 hours ahead—just leave off the cheese. Toss briefly and top with cheese right before serving.
17 Bean Salad Recipes for Summer
The advantages of bean salads are many—they're nutritious, economical, and easy to prepare, and they'll keep well in the refrigerator for days. The primary downside is that they're usually boring. Even the phrase "bean salad" doesn't feel particularly inspirational you don't generally expect it to be followed up with "Yay!" or "Can't wait for that bean salad!"
But to make a bean salad that's both practical and crave-able is easier than you might think. Cook your beans well, prioritize setting up contrasts in texture and flavor, and, whatever you do, don't skimp on the vinaigrette! Beans readily soak up liquid, so they often require more (and more intensely flavored) dressing.
Ready to get cooking? Keep scrolling for 17 bean salads that you'll truly look forward to eating, including a smoky chickpea salad with bacon and Cotija, a simple pairing of plump cranberry beans and tender poached salmon, and a few seasonally suitable salads using crunchy fresh green beans.
- 1 pound green beans, trimmed
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon minced shallots
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Steam green beans 4 minutes or until crisp-tender drain.
Combine mint and remaining ingredients in a large bowl, and stir with a whisk. Add green beans to bowl, and toss to coat.
Red Pepper and Pesto SERVES 4 (serving size: 1 1/4 cups) CALORIES 153 FAT 6g (sat 4g) SODIUM 234mg Place jelly-roll pan on bottom rack of oven. Preheat to 450°. Toss 1 pound green beans, 1 sliced red bell pepper, 1 tablespoon olive oil, and 1/4 teaspoon salt spread on pan. Bake 8 minutes, stirring after 4 minutes. Pulse 1/2 cup parsley, 1/4 cup unsalted pistachios, 1 tablespoon water, 1 tablespoon olive oil, 2 teaspoons lemon juice, 1/8 teaspoon salt, and 1 garlic clove in food processor. Toss with bean mixture.
Ginger-Sesame SERVES 4 (serving size: about 1 cup) CALORIES 104 FAT 6g (sat 1g) SODIUM 231mg Heat a skillet over medium-high heat. Add 1 tablespoon sesame oil. Add 1 pound green beans cook 7 minutes or until beans begin to brown. Combine 1 tablespoon toasted sesame seeds, 1 tablespoon minced peeled fresh ginger, 1 tablespoon tahini, 5 teaspoons lower-sodium soy sauce, 1 tablespoon water, and 1 tablespoon lime juice in a bowl. Add mixture to pan. Cook 1 minute toss to coat.
Stewed Tomatoes and Spices SERVES 4 (serving size: 1 cup) CALORIES 92 FAT 4g (sat 6g) SODIUM 253mg Heat a skillet over medium-high heat. Add 1 tablespoon olive oil. Add 1 cup chopped onion and 1 pound green beans cook 5 minutes. Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon dried marjoram, 1/2 teaspoon ground allspice, and 4 sliced garlic cloves. Add 2 cups chopped tomato and 1/3 cup water cook 9 minutes. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Fresh Mint Dressing
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1 x
- Category: Salad dressing
- Method: Blended
- Cuisine: Mediterranean
This mint salad dressing recipe is refreshing, delicious and easy to make! You’ll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
- ½ cup extra-virgin olive oil
- ½ cup lemon juice (about 2 lemons)
- ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
- 3 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, roughly chopped
- ¼ teaspoon fine sea salt
- 10 twists of freshly ground black pepper
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
- This dressing will keep well, covered and refrigerated, for up to 1 week.
Recipe inspired by The Mixx in Kansas City, and adapted from dressing recipes in my cookbook, Love Real Food.