Seasons/Availability
Yellow Wax Beans are available year round with a peak season ranging from mid Summer to early Fall.
Current Facts
Yellow Wax beans are a member of the Fabaceae family, along with common beans, pulses and peas. "Yellow Wax" is a given name to dozens of wax bush bean varieties that individually simply happen to have different shades of yellow in appearance and variance in waxiness depending on the cultivar. Yellow Wax beans are nearly identical to green beans in all aspects except for color. One of the most famous heritage Yellow Wax bean varieties is the Beurre De Rocquencourt Bush Wax Bean, named for the rich farming region, Rocquencourt, France. It is the single most responsible bean for catalysing the popularity of the Wax bean within the 20th century.
Description/Taste
Yellow Wax beans have a pale cornflower colored, stringless pod with a translucent yellow flesh that clings tightly to its petit lime green legumes inside its shell. The label "wax" may seem less inviting in its implications, as yellow bean varieties actually have either a matte or satin finish with nearly a faint hint of wax in their texture. Yellow Wax beans, ideally harvested young, are crisp, succulent and tender firm, with mellow grassy sweet and nutty flavors.
Applications
Yellow Wax beans can be utilized in the same fashion as French beans, classic green beans and purple beans. They do, however, stand out, compared to other beans, in salads and alongside several companion ingredients. Yellow Wax beans are incredible blanched in salads with a classic vinaigrette, indulged with rich sauces such as brown butter and bécahmel and they pair well with poached lobster, tuna, roasted pork belly, new potatoes, shallots and herbs such as Italian parsley, chervil and tarragon. Store fresh Yellow Wax beans in the refrigerator in a sealed container. Just prior to cooking, rinse and remove tips from stem end.
Geography/History
Yellow Wax beans' ancestors are native to Central and South America. Many yellow Wax bean varieties, though, were first introduced to their respective culinary regions from Algeria. The Algerian Wax bean is responsible for the development of several varieties of Wax beans from the 18th to the 20th Century. It is considered the oldest known cultivar still in production. The Yellow Wax beans' commercial exposure as a common garden vegetable is still growing as the green bean remains the most popular and perhaps obvious choice for both home growers and farmers.
Information from - http://www.specialtyproduce.com/produce/Yellow_Wax_Beans_602.php
Here's a recipe I think we'll try:
Garlic Green/Yellow Beans
http://www.thenourishinggourmet.com/2008/07/garlic-green-or-yellow-beans.html
This recipe is easy to change around to suite your taste.
Other fresh herbs would be wonderful as well. Make sure you add adequate amounts of sea salt (it brings out all of the flavors).
About a pound of green or yellow green beans
3 Tablespoons of extra virgin olive oil
3 garlic cloves, minced
2 heaping tablespoons fresh, minced basil
1 Tablespoon Balsamic Vinegar
Sea salt and pepper to taste
1- With a stainless steel, steamer basket, placed in a pot with lid, bring a few inches of water to boil. Add green/yellow beans and reduce heat and steam for about 7 minutes.
2-Meanwhile, in a small saucepan, heat olive oil until hot, and add garlic. Watching closely, and stirring, allow the garlic to brown slightly, and then take off of the heat.
3- Add the vinegar, and some salt (about 1/2 teaspoon) and freshly ground pepper.
4-In a pretty bowl, place the steam green beans and the basil. Toss with the garlic oil and vinegar dressing. Adjust the flavors with salt, oil and vinegar as needed (which shouldn’t be much) and serve.
Roasted Yellow Wax Beans with Mint - http://www.sippitysup.com/roastedmintandbeansrecipe
By jgreghenry Published October 29, 2009
Description
These Yellow Wax beans are an Italian heirloom bean. Notice their slightly flattened shape? Any green or wax bean will work though.
Prep time: 20 minutes Yield:1
Ingredients:
•1 lb yellow wax beans (you may substitute green beans)
•4 T mint, minced
•0 kosher salt
•1 t red wine vinegar
•3 T olive oil
Directions
Pre-heat the oven to 450 degrees F.
Prepare the beans by clipping the stem knob off each bean. Leave the other end intact if possible. I also prefer the beans left whole, but that is up to you. You may certainly cut them into any size lengths you like.
Toss the beans with 2 tablespoons chopped mint, the olive oil and salt and place them into a roasting dish. Try not to crowd the beans too much.
Roast them in the oven for about 15 minutes total. Stir the beans and turn the pan around once during cooking.
Sprinkle the hot beans with the vinegar. Garnish with the remaining mint. Serve hot or at room temperature.
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