Any green bean recipe can be used for wax or yellow beans. They don't taste like green beans but they aren't bland. They do have a distinctive bean-y taste of their own.

Adapted from the Seattle Times:

Summer Bean Ragout with Fresh Savory
4 servings

- 1 1/4 pounds green or yellow beans
- 1 tablespoon olive oil
- 3/4 cup minced red bell pepper
- 1 medium clove garlic, peeled and minced
- 1 medium shallot, peeled and minced
- 1/2 cup whipping cream
- 1 tablespoon minced fresh savory
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper


Trim the green beans and cut into 2-inch lengths. Bring a pan of water to the boil, add the beans and time 4 to 5 minutes, or until tender. Drain and rinse with cold water. When cooled, pat with a paper towel to absorb excess moisture.

3. In a large heavy skillet, heat the olive oil over medium heat. Add bell pepper, garlic and shallot; saute about 4 minutes to soften. Add the cream and boil gently until it begins to thicken, about 2 minutes.

4. Stir in the green beans along with the savory, salt and pepper. Reduce heat to medium-low and stir about 4 to 5 minutes, until the beans are warmed through and have absorbed some of the other flavors.


Adapted from Jeanine's Kitchen:

Beans with Tomato Bacon Topping
Serves 4

1 1/2 cups chicken broth
1 lb. fresh green or yellow beans
1 tsp. olive oil
1/2 cup tomatoes, chopped
2 Tbsp. shallots, chopped
1 garlic clove, minced
4 slices cooked bacon, crumbled
1/4 tsp. dried basil or 1 T. fresh
Salt & pepper, to taste

Set aside 1/4 cup chicken broth. Pour remaining broth into saucepan. Wash bean and trim ends. Bring broth to a boil and add beans. Cover, reduce heat and simmer 10 minutes. Drain beans; set aside and keep warm. Sauté shallots and garlic in oil until tender. Add reserved 1/4 cup chicken broth and tomatoes to garlic mixture, cook until broth is almost evaporated, stirring frequently. Add bacon, basil, salt and pepper, stir until combined. To serve, spoon beans evenly onto individual plates and top with tomato mixture.

Bean and Mushroom Saute
Serves 4-6

8 slices bacon
1 1/2 lbs green or yellow beans, trimmed
1 lb mushrooms
4 cloves garlic, minced
1 teaspoon sweet basil
1 pinch thyme
salt & pepper

Parboil beans in salted water 7-10 minutes, then drain and cool.
Cut bacon into 1" slices and begin to fry slowly until crisp. Remove the bacon, leaving the fat behind. Add mushrooms and garlic and fry until mushrooms are cooked, about 8-10 minutes.
Add beans and stir until heated through. Add the crisp bacon and salt & pepper to taste.

Karen