Your Cart is Empty

3 min read

This week’s Vegetable Box Feature: Yellow Beans

Did you know?

  • Yellow Wax beans are nearly identical to Green beans in all aspects except for color (they lack chlorophyll, the compound that gives green beans their hue).
  • They are a type of snap bean.
  • These beans have a mellow grassy sweet and nutty flavor.
  • They provide a good source of vitamin C, iron and immunity-boosting folate.
  • Unlike green beans, they don’t lose their colour when cooked.

Fun Fact!
In 2018, Ontario produced more than 68 million pounds of green and yellow beans. That’s enough to fill the cargo holds of over 1,000 Boeing 747 airplanes.

How to Store Them:
Store fresh yellow beans in the refrigerator in a sealed container, unwashed. Do not snap off the ends and remove the strings until you are ready to use them. Just prior to cooking, rinse and remove tips from stem end.

How to Use Them:
A versatile vegetable that can be prepared in a variety of ways. Yellow beans can be utilized in the same fashion as Green beans and Purple beans. Try them in the microwave, roast them, steam them or stir-fry them. Use them in salads, casseroles, soups, stir fries and various other side dishes. Just like green beans, they taste amazing with a little butter or olive oil, lemon and garlic for a quick and nutritious side dish. They can also be enjoyed raw!


Yellow Beans with Garlic and Tomatoes
Created By:
Kristina Stosek

1 lb fresh yellow beans, washed and trimmed
2 TBSP extra virgin olive oil
2 garlic cloves, thinly sliced
1 large tomato, roughly chopped
½ tsp sweet paprika

Sea salt and freshly ground black pepper to taste

Optional garnish; fresh herbs such as basil, thyme or parsley

1. Steam beans for about 5 minutes or until tender.

  1. Using a large saucepan add olive oil and garlic and sauté until just fragrant about a minute. Add tomatoes and paprika, and cook until the tomatoes start releasing their juices. About 3 minutes.
  2. Add beans, season with salt and pepper and toss to coat the beans with the garlic tomatoes. Cover and cook for 3 minutes longer.
  3. Gently stir just before serving and top with fresh herbs.

Creamy Yellow Bean & Potato Soup
Created by:
Karlynn Johnston
Soup Season is here!

2 TBSP butter
1 cup of white onions chopped
4 cups yellow beans cut in 3
4 cups of peeled & chopped russet potatoes bite sized
6 cups of chicken broth
1 1/2 cups milk
2-3 TBSP chopped green onions to garnish
2-3 TBSP cooked bacon to garnish (optional)
Salt and pepper to taste
Fresh chopped chives to taste

1. Sautee the onions in butter in the bottom of a large soup pot until tender.

  1. Add in the beans, potatoes and chicken broth. Bring to a low boil on your stovetop then simmer until the potatoes and beans are tender.
  2. Whisk the cornstarch into the milk, then whisk into the soup quickly.
  3. Cook for another 5 minutes until the soup has thickened.
  4. Ladle into soup bowls and top with green onions and bacon.

Pickled Yellow Beans
Created by:
Funky Foods Blog

A great addition to your next sandwich or charcuterie board.

½ pound yellow beans, trimmed
½ tsp whole coriander
½ cup white wine vinegar
½ cup water
1 tsp kosher salt
¼ teaspoon ground turmeric

Trim the yellow beans a ¼-inch shorter than your glass jar. Place the whole coriander and yellow wax beans in the jar.

    In a small pot, stir together the vinegar, water, salt, and turmeric. Add the garlic, then bring to a boil. Pour over the yellow wax beans.

TIP! If some beans are peeking above the brine, place a paper towel over the brine to fully submerge the beans. Remove the paper towel before sealing and storing the jar.

  1. STORE
    Let cool to room temperature, about 1 to 2 hours. Then seal the jar with a lid and refrigerate for 2 weeks before serving. These pickles will last up to 3 months.

Leave a comment

Comments will be approved before showing up.