Slightly crunchy, garlicky and spicy, these beans hit all of
our taste buds just right.
We are really excited about this yellow wax bean recipe. We
bought some really beautiful yellow wax beans from a vendor at the farmers’ market a couple of weeks ago. I waited
a couple of days to do something with them because I didn’t know what
to do with them. I don’t remember ever cooking yellow wax beans before. I started looking through my massive
cookbook collection and came across an interesting recipe in The New Mayo
Clinic Cookbook that used green beans. We altered it slightly as shown below and it was terrific. We
are sooo hooked on yellow wax beans cooked like this!
As the water for cooking the beans is coming up to a boil,
prepare the ice water bath in a bowl to have it ready. Once the beans have boiled for 3 or so minutes, they can
overcook quickly if the ice water isn’t ready. They don’t have to sit in the ice water for more than a minute. The
idea isn’t to make the beans cold, but to stop the cooking process.
This recipe comes together very quickly, so
make sure you have your other meal components nearly ready before making these. If you have all of your ingredients
ready, it only takes about 10 minutes to make Yellow Wax Beans with Garlic Chili Sauce.
small sweet peppers, sliced into rings or 1 bell
pepper, cut into strips
teaspoon chili paste or red pepper
clove fresh garlic, minced
teaspoons sesame oil
freshly ground pepper, to taste,
1.Wash and snap
the ends of the bean off, then snap or cut them into 2” pieces.
2.Fill a large saucepan
three-fourths of the way full of water and bring it to a boil. Add the beans and let them boil for
about 3 minutes. While the beans are cooking, fill a large bowl with ice water and have it ready
for the beans. When the beans are cooked to where they are tender-crisp, drain them
and immediately plunge them into the ice water to stop the cooking process and preserve the pretty
color of the beans. Drain them again.
3.In a large
sauté pan, skillet or wok, heat the oil over medium heat. Add the sweet pepper to the oil and
cook, tossing and stirring, for about 1 minute. Add the beans and cook for an additional
chile paste or red pepper flakes and garlic and stir, cooking for another minute or so.
Drizzle the sesame oil over the top of the beans. Season with salt and pepper. Serve