But, I really do enjoy them when they’re fresh and in season, especially the skinny ones. I’m convinced that the yellow ones taste differently (questionable), so I buy a bunch because they’re pretty and I have to have them. It’s like finding purple cauliflower…
Yellow or green, I make my string beans the same way every time; chili flakes and shallots, with a hit of juicy lemon at the end. Season with flaky sea salt. Eat straight from the pan. And yes, no matter how I cook them they still squeak (what’s up with that?!) Someone once told me that squeaky beans = undercooked. What do you think? I’m on the fence.
I’ve accepted these beans with their inherent squeakiness, as I find this dish incredibly refreshing and easy to make. Chili and lemon happens to be one of my favorite flavor combinations. You can control the amount of heat (or nix it altogether) but for me, it’s all about finding the right balance. I love this with a nice piece of grilled fish or chopped up in pasta with a generous amount of parmesan cheese 😉
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Salad – Blanch beans, drain, and combine with tomatoes, red onions, a crumbled cheese like feta, and a vinaigrette. …
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Sautéed – Sauté in olive oil with garlic, salt, pepper. …
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Soups – Add beans to soups for extra color, flavor, and variety.
spicy yellow beans with shallots + lemon
- Author: The Clever Carrot
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4
- 3/4 lb. yellow haricots verts, trimmed
- 1 large shallot, sliced
- 1 garlic clove, thinly sliced
- 1/4– 1 tsp. dried red chili flakes (depending on preference)
- 1 lemon
- olive oil
- coarse, flaky sea salt
- In a large saute pan, warm a splash of olive oil over medium-low heat.
- Add the yellow beans, shallots, garlic and chili flakes. Season with salt.
- Saute the beans until fragrant, about 1 minute.
- Add a small splash of water to the pan, and place a lid on top.
- Cook the beans on low for about 3-5 minutes. Tip: If your heat is too high, the outside will overcook, causing the inside to remain crunchy.
- Remove the lid, and continue to cook until all of the moisture has evaporated and the beans are crisp tender.
- Add a small squeeze of lemon juice to taste. Adjust with more lemon and salt as desired.
- Serve warm.
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Hi! I’m Emilie, author of the best selling book: Artisan Sourdough Made Simple. I’m a bread baker, pasta maker, and head over heels for old world Italian recipes. Let’s cook together! More here: about Emilie.
Canning Green Beans And Yellow Wax Beans From Our Raised Bed Garden
What can I do with yellow beans?
Yellow beans are very versatile and great in many recipes. Try any of the cooking methods above. Add pieces of beans to a vegetable soup, can any excess beans for later use, or make a yellow bean casserole with cream of mushroom soup for your next gathering.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
What is the best way to cook yellow beans?
FLAVOR: The flavors are kept really simple with a bit of butter, some olive oil, minced garlic, salt and pepper. These ingredients enhance the flavor of the yellow beans. This is our favorite way to cook yellow beans because they get a little crispy.
What to eat with yellow beans?
These yellow waxy beans have golden edges with a little bit of crunch. All you need is a frying pan and 10 minutes to make them. Yellow beans cooked on the stove are an easy side dish to serve with roasted chicken, steak, air fryer hamburgers, roast beef, marinated pork chops, white fish or salmon.