I never met a wax bean I didn’t like.
What’s not to like? They are similar in taste and texture to green beans, but have a lovely yellow color and are slightly sweeter. Whenever I see these at the farmer’s market, I have to buy some, mostly because they have a relatively short growing season and if I wait, I’ll miss out on this seasonal treat.
Growing up, I had never seen, or even imagined, yellow beans like these. But as I ate more and more meals at my in-laws’ house, I began to see and enjoy them every summer. This is one of my husband’s favorite Indian-style vegetables, and the recipe will work with green beans as well, but if you can find some wax beans while they are in season, give them a try. Enjoy!
- 2-3 Tbl. coconut oil
- 1/2 tsp. jeera mix
- 1/2 yellow onion, sliced
- 2-3 cloves of garlic, each chopped into quarters
- 2-4 red Thai chilies, sliced lengthwise
- 1 small tomato, diced small
- 1-2lbs. wax beans, washed, trimmed and cut into 1/2-inch pieces
- 1/4 tsp. turmeric
- 1/4 tsp. garam masala (optional)
- Sea salt, to taste
- Heat the coconut oil in a large nonstick skillet over medium heat.
- When the oil is hot, add the jeera (it should pop and sizzle a little). Let pop for 15-30 seconds, but be careful not to burn the spices.
- Add the sliced onion and let cook, stirring often, until translucent and soft.
- Add garlic and chilies. Cook for about 2 minutes, then add tomato. Add a bit of salt (maybe 1/2 tsp.) to help break down the tomato. Cook until the tomato is soft and can be mashed easily with the back of a wooden spoon.
- Add wax beans and stir to coat with the tomato mixture. Add turmeric and garam masala (if desired). Stir well.
- Reduce heat to medium low and allow to cook uncovered until the beans are slightly wrinkled and soft. Stir occasionally to make sure they don’t burn or stick to the pan.
- Check for salt and add some if needed.
- Serve hot with rice or as a side dish.