One of my favorite vegetables is the wax bean, and I am happy to see them appearing at local farm stands and produce markets. Last night, I prepared these lovely pale yellow string beans, along with fingerling potatoes, to accompany Provençal stuffed tomatoes.
My recipe is straightforward – simply slice off the ends and steam the beans for about three minutes (just enough for them to retain their crispness). Then, run the beans under cold water to stop the cooking process. Arrange the wax beans down the center of a large, flat serving dish, and drizzle with extra virgin olive oil. Season with fresh cracked pepper and sea salt.
To prepare the potatoes, slice on a bias and boil until soft enough to put a fork through; then, drain and toss with extra virgin olive oil, fresh cracked pepper and sea salt. Arrange the fingerlings along both sides of the wax beans.
For some color and enhanced flavor, I garnished the vegetables with herbs from my herb garden…chives on the potatoes and lemon thyme and a sprig of rosemary on the beans.
Serve at room temperature for a cool, refreshing side to meat or fish.