In this recipe that combines wax beans with chopped pimiento, Tabasco, Worcestershire sauce, and dry mustard, I think we are on the border between extremely spiced and pungent.
The wax bean is a mild yellow selection of green bean. Often referred to as yellow snap bean, the wax bean gets its identify from its waxy textured pores and pores and skin.
There are two types of wax bean you might have considered trying to check out to your garden: ‘Mellow Yellow’ is crisp and sweet tasting–it’s now not a big plant each; ‘Gold Mine’ is ultra-sweet and a big producer. Every produce beans that measure from 5 to 6 inches (13-15 cm) long.
The pimiento is a crimson heart-shaped sweet pepper that is sweeter, further succulent, and additional aromatic than the crimson bell pepper.
Every the wax bean and the pimiento are overdue summer time and early fall vegetables so that they are going to should be easy to look out at your farm market this weekend.
I came upon this recipe in a summer time harvest cookbook by way of Beryl M. Marton referred to as Out of the Garden Into The Kitchen. It’s now not in print anymore, then again you’ll want to to find it at your used bookshop.
Piquant Wax Beans
To serve 6
Parts
1½ pounds (¾ kg) yellow wax beans, scale back into julienne
4 slices bacon
2 tablespoons (30 ml) chopped pimiento
2 tablespoons (30 ml) vinegar
½ teaspoon (2 ml) sugar
1 tablespoon (15 ml) Worcestershire sauce
¼ teaspoon (1 ml) dry mustard
Tabasco to taste
Directions
1 Boil the wax beans until merely at ease and keep them warmth.
2 Dice the bacon and sauté it in skillet until crisp. Drain the bacon on paper towels and reserve 2 tablespoons (30 ml) of the grease.
3 Add the bacon to the hot beans. Add the remaining elements to the bacon fat and prepare dinner dinner, stirring regularly, for 2 to a couple of minutes. Pour over the beans and toss. Serve in an instant.
Yellow beans specifically complement baked ham.
