I’ve been thinking a while about starting a new section here for featuring easy and healthy recipes based around how I normally eat (and have kept weight off for the last 2 years). Please let me know any ideas or suggestions and I’d be happy to see what I can do to help.
Spicy Yellow Wax Beans with Sea Salt & Lemon
I receive a CSA box every other week and find I am sometimes scrambling to use up all my great vegetables before they go bad. This week was a giant bag of yellow wax beans. How are these different than green string beans you might ask? Well, they aren’t much different but to my taste they have a little more starchy taste as well as missing some of that “green” taste we are all used to. To compensate for slightly less flavor, I introduce my favorite condiment of all time: Crushed Red Peppers! Yes, these are the same peppers you ask for at the pizza parlour to spice up your pie.
2 cups cleaned yellow wax beans
1 clove garlic peeled & smashed
juice from 1/2 a lemon (less if lemon is rather large)
10g olive oil*
S&P to taste
We start by cleaning rinsing and de-stemming your beans. Be sure to pick a large enough pot for the quantity of beans you have so they cook evenly. Steam to just slightly under the tenderness you prefer. I steamed mine for about 7 minutes.
Remove beans from pot, set aside.
Next, saute some garlic & chili flakes in a little olive oil. And I mean a LITTLE. Just enough to coat the beans very lightly. Saute the garlic and chili for about 5 min on low heat. you don’t want the garlic to brown. Now remove the garlic (you can keep this & use again tomorrow!).
Finally, turn your heat up to medium high. Squeeze in the juice of half a lemon, then add your steamed yellow beans and do a quick “stir fry” to reheat, coat and finish cooking your beans to the desired tenderness. Remember to pick a pan large enough so that you get a “fry” vs. a steam.
Sprinkle with a little good quality sea salt and few grinds of fresh pepper & enjoy!
*The amount of olive oil is what gets tricky here. If you are trying to keep calories at bay I would suggest getting yourself a digital scale and start weighing your food. You would be amazed at how much more accuracy this will give you over “spoons & cups” type measuring. Here I used about 10 grams of oil for about 88 calories. The total recipe is about 150 calories.
By the way… this is my favorite way to cook nearly ALL veggies. You will see this trend as I post more recipes.