Green beans (Phaseolus vulgaris) originated in Central and South America and have been cultivated in Mexico and Peru for thousands of years. They are the unripe fruits of the common bush beanand are cooked with the beans still in their pods. Green beans go by many different names; snap beans, string beans (although most modern varieties are “stringless”), and slender French beans, called haricots verts in French. There are over 130 varieties of green beans. They are further divided into bush beans and pole beans; some of them are purple in color, like the exotic yard-long red beans. They go by many names and are sometimes grown just as ornamental plants.
Yard-long red beans
The wax beans which I am using in this recipe, also known as yellow wax beans, are similar to green beans but lack the chlorophyll that gives them a green color. They are very popular in Europe because of their delicate flavor, which is not as better as regular green beans.
Green beans are sold fresh, canned, and frozen. When choosing beans, look for pods that snap crisply. Limp pods are often a sign that the bean is past its peak. Canned beans are a popular go-to item for the holiday green bean casserole. They can also be served blanched, sautéed in olive oil, drizzled with lemon juice, roasted, or added to Asian stir fry dishes.
Wax Green Beans with Cream Sauce
- ½ lb wax green beans
- 1 cup cream
- 2 cups flour
- 2 Tbs oil or butter
- 2 potatoes
- 5 cups chicken or beef broth
- Get your ingredients ready.
- Wash the beans and trim off the tough ends; remove the fibrous string along the edge of the bean. Chop the beans into 2-3 inch pieces.
- Placed beans into boiling water and cook until tender.
- Make a roux by browning flour in butter or oil.
- When the roux is light brown, add broth and cook until sauce is created, and then add cooked beans.
- If the sauce is too thin, you can add more flour to the cream before adding cream to the beans.
- Incorporate the cream sauce into the rest of the dish and serve while warm.
- Enjoy! Share your food with friends!
Call Number: 641.65 POTOCK
Publication Date: 2018
Mr. Wilkinson’s vegetables: a cookbook to celebrate the garden by Matt Wilkinson
Call Number: 641.65 WILKINSO
Publication Date: 2012
Plenty: vibrant vegetable recipes from London’s Ottolenghi by Yotam Ottolenghi
Call Number: 641.65 OTTOLENG
Publication Date: 2011
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