Wax beans, also known as yellow wax beans are an edible bean similar to green beans just lacking the chlorophyll that turns them green. They’re a great simple side dish to showcase summer produce and especially delicious when tossed with sautéed garlic and fresh basil.
These wax beans were a fun farm stand find this summer as they’re not typically a bean you find in a regular grocery store.
Despite their underwhelming (and let’s be honest, almost borderline gross) name, wax beans are incredibly similar to green beans both in texture and taste.
The only difference between the two in fact, is that wax beans lack the chlorophyll that green beans have to turn them green resulting in their yellow appearance.
As far as cooking methods and serving ideas, yellow wax beans can be used in any way you’d prepare green beans. For summer, we love grilling green beans. You can easily swap wax beans into that recipe.
And this simple method of quick blanching the beans then sautéing with garlic and garnishing with fresh basil is a delicious combination for summer.
In both applications, tasters found very little difference in the flavors of the two beans, calling both sweet and “grassy.” But wax beans did have one advantage over green: Because they have little color to lose during prolonged braising, their appearance changes less than that of green beans, which tend to turn a …
HOW TO MAKE THIS WAX BEAN RECIPE
Start by trimming the bean ends.
Bring a large pot of water to a boil.
Once boiling, add the wax beans and cook for two minutes. Remove the beans with a handheld strainer and transfer to a large bowl with ice water.
This process is called blanching and helps to immediately stop the cooking process so the beans don’t continue to cook once out of the boiling water.
Place the olive oil (butter, ghee or even leftover bacon grease are also great cooking fats for the beans) in a large skillet over medium heat. Sauté the garlic for a minute until fragrant then add the blanched yellow beans to the skillet.
Toss to coat in the garlic mixture and season with salt and pepper to taste. Garnish with thinly sliced fresh basil and serve.
HOW TO STORE AND PREP WAX BEANS
Once purchased, the beans can be stored in the refrigerator (a vegetable crisper drawer is best) for 3-4 days before use.
When ready to cook the beans, wash them under cold water and trim the ends.
How to safely can fresh picked green beans & wax beans
FAQ
Can you substitute wax beans for green beans?
Are wax beans healthier than green beans?
What are wax beans good for?
What are the best tasting green beans?
What is the difference between wax beans and green beans?
In terms of their flavor, purple beans tend to be a bit sweeter than regular green beans. Also known as yellow beans, wax beans look different than the usual green beans but taste remarkably similar. The only difference between wax beans and green beans is that wax beans do not contain chlorophyll, which is what gives green beans their verdant hue.
What is the difference between yellow beans and split mung beans?
The yellow beans has grains in a rounded shape and of different shades of yellow. It is a very traditional bean and appreciated by Brazilian cuisine in the south and southeast regions. Mung bean is a typical food of Hindu and Asian uisine. It is characterized by having a dark green color on the inside. In addition, it has a slightly sweet taste, a soft consistency and a freshness similar to that of lentils.
What do wax beans taste like?
Closely related to green beans, wax beans differ in their color, which can be vibrant yellow or dark purple and, as their name suggests, in that their texture is slightly waxier. Like green beans, wax beans are enjoyed whole with pod and seeds, and they taste mild and fresh with sweet, grassy overtones.
Are wax beans a good substitute for green beans?
Also like green beans, wax beans appear at markets during the early to mid-summer. Wax beans make a colorful side dish steamed or sautéed with butter or olive oil. They are ideal in vegetable salads, pairing well with potatoes, beets, corn, and peas. They can be added to, or substituted for, green beans in recipes.