I got a whole box of green beans from my local CSA.
Interestingly, half of them were yellow!
What I discovered is that green beans get their color from chlorophyl and yellow wax beans are simply green beans that have been bred without that pigment.
Are they any less good for you? Nope.
They are still just as nutritious and delicious, and make a great side dish.
- 1 pound green beans (string beans), trimmed
- 2 garlic cloves
- 1 tbsp. olive oil
- Sea salt flakes
- Wash and trim the ends of the string beans.
- Fill a pot with water plus 1 tbsp. sea salt (not flakes) and bring to a boil.
- Submerge beans in the boiling water for 2-3 minutes (depending on how tender you like them).
- With a slotted spoon, pull the string beans out of the water and set aside.
- Heat olive oil and garlic in a frying pan on medium heat.
- Drop green beans into the pan and toss with the garlic and oil.
- You may have to do this in a couple of batches.
- Plate the string beans and finish with sea salt flakes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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