Yellow Beans from our garden.
- Yellow Beans are less bitey than Blue Lake Green beans.
- We grow them every year. Up North they are called wax beans but they aren't waxy.
- The freeze better. When you freeze green beans that little bitiness or bitterness becomes stronger but yellow beans don't become stronger.
- Good plain with butter, salt & pepper. And with parmesan, romano or other Italian white cheese.
- One of my favorite and simple recipes:
- Cut into 1-2 inch slices and cook like you would green beans but a little firmer. Soggy is not good. They will get soggier in fridge.
- Run cold water over them in the pan to chill them down.
- Cool them to room temperature.
- Chop some onion, red onion or green onion and add with Italian dressing***
I use Wesson Best Blend - & fresh ground pepper and marinate in refrigerator.
- Will keep a few days.
- Great light lunch ingredient.
- Travels well for picnics.
- (Want more color? Add canned drained sliced pimientos.)
- (Adventurous? Add crumbled feta cheese.)
- (Spicier? Add some dried red pepper flakes.)
- *** I use the old fashioned now popular again Good Season's Package Dressing Kit (remember those cruets?) I have found that (even Good Season's) Italian (zesty and other Italian) bottled dressings taste too sweet for my tastes so I use the following:
Note: New packaged Thick and Creamy packaged Italian dressing (It takes mayo but you could use Hellmann's Light which is my fave) to cut the calories down.
OTHER YELLOW BEAN RECIPES:
