Yellow beans, also known as wax beans, are very similar to the green beans common to Ontario plates. They tend to be crunchy, juicy, and sweet. These beans are typically ready to be harvested in Ontario in late summer.
Yellow beans have a wide range of applications. They can be enjoyed raw, cooked, stir-fried, baked, roasted, boiled, blanched, or added to soups, salads, and casseroles. Blanching allows the beans to keep their vibrant yellow colour. Canning, pickling, and freezing them stores them longer. These beans add a satisfying crunch to any dish.
Yellow beans are a cultivar of the green bean variety. Green beans are green from chlorophyll, and yellow beans are green beans that have been bred to not have this pigment. The varieties can be split into three groups based on how they're grown: bush beans, pole beans, and runner beans. Yellow beans tend to be bush and pole varieties. Most varieties now are 'stringless'. Yellow beans are descended from bean varieties that originated in Central and South America and it is believed that they were cultivated in Peru and Mexico for thousands of years.
To keep beans fresh and crisp at home:
- refrigerate
- do not wash until ready to use
- if storing in plastic, wrap in a paper towel first to absorb any extra moisture
We love enjoying our beans sautéed with olive oil (or butter!), garlic, salt and pepper. For a special treat, enjoy your beans sautéed in bacon fat and topped with fresh garlic!
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