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Upscale side dish with mixed string/wax beans?

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I have a bounty of various wax beans from my CSA: dragon tongue; green; and yellow wax. Wanted to use them up on Rosh Hashanah, but most of the recipes I've been seeing are for bean salads or crudites and I am looking for something a little more dinner-party-like (rather than picnicky). Anyone have any suggestions? Was considering roasting them, but not sure that the dragon tongue and yellow wax would do well that way...

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  1. Yellow wax beans are great roasted, they look like French fries (and according to my niece, almost taste like them, as she is devouring an tire bowl).

    Depending on the mains, I like green or long beans just blanched, then sautéed with butter or olive oil with spices to match the mains for a simple but elegant side for dinner.

    1. Cook as you wish, then top with sautéed mushrooms and onions, followed by toasted almonds and breadcrumbs. Not terribly delicate, but indulgent.

      1. One of Marcella Hazan's gratins. Don't have a link handy, but should be easy to find.

        1. I love this recipe for string beans with shallots. So simple but so good.


          1 Reply
          1. re: valerie

            This is exactly like the type of recipe I was describing. Depending on the main, you can do garlic and red pepper instead of (or in addition to) the shallots, or toast some mustard seeds (until they start to pop), add oil, garlic then beans. So many options.

          2. I had some really gorgeous beans that i just barely steamed, still a little crisp, sprinkled with kosher salt and then used a small clear water glass, put a basil garlic aioli in the bottom and filled with the beans.
            Or make little bundles of green beans and tie together with chives, drizzle with aioli and herbs

            1. Do 'em Hunan-style.

              1/2 C chicken broth
              1 T soy sauce
              1 T vinegar
              1 t sugar

              1 medium onion, large dice
              1 lb string beans trimmed to 2 inch pieces

              2 t minced garlic
              2 t minced ginger
              1 t chili garlic paste (I use Huy Fong brand)

              Neutral cooking oil

              Combine the chicken stock, soy sauce, vinegar, and sugar, and stir until sugar is dissolved. Set aside.

              Heat 1 tablespoon of cooking oil in a wok or big frying pan over high heat. Add onion, and stirfry for about 30 seconds. Add beans and stirfry constantly until beans start to wrinkle slightly and smell a little toasty. Remove from pan and set aside.

              Add another tablespoon of cooking oil to the pan, and immediately add the ginger, garlic, and chili garlic paste. Stirfry until very fragrant, about 30 seconds. Add chicken broth mixture, and bring to boil. Return beans/onions to pan, toss in the sauce to coat, and dump on a serving platter. Serve with plain white rice.

              Feel free to add a block of cubed tofu (added to the pan just before returning the beans) or meat (velveted and stirfried after the beans/before the garlic then returned to the pan w/ the beans).

              1. Hi I don't know how upscale this dish is but I make a vegetable stew out of green beans. I sauté onions, garlic, and some hot peppers for few minutes and add some crushed tomatoes. I let that simmer for 10 minutes or so and then add my trimmed beans and carrots. I add some s&p and some "Italian seasoning" and let it all cook together at a low temp until the beans are thoroughly cooked and the carrots are tender. Good hot or cold.