Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Recipe from September 24, 2016: Green and Wax Bean Sauté with Bok Choy and Red Bell Pepper

ingredients

In late July, I highlighted green beans in a simple sauté with garlic, so this time, when I learned that green and wax beans were in abundance this past week, I decided to go with them but forgo garlic and find another way to highlight this tasty and versatile vegetable.

I cooked up a batch of beans at home, using onion as the base flavor and adding bok choy and red pepper to give variety. To be honest, I had come across a green/wax bean dish that included celery, but our famers don’t typically have celery available, so I researched celery substitutes and discovered that bok choy can work in this capacity. And it certainly did, and the red pepper added a nice contrast of flavor and color. But, upon serving it for dinner, my husband commented that the rosemary in our mashed potatoes complimented the dish and I immediately thought of the rosemary-based Cluck Yeah seasoning from Bondat Foods. I sprinkled some on my serving and knew we had a winner. But, if you do make this and don’t have Cluck Yeah on hand, it will still be quite tasty with just a dash of salt and pepper or with the seasonings of your choice.

beansGreen and Wax Bean Sauté

¨ 3-4 Tbsp oil and/or butter

¨  3/4-1 lb green/wax beans
(parboiled if desired*)

¨ 1 cup chopped onion

¨ 1 cup chopped bok choy

¨ 1/2 cup chopped red bell pepper

¨ 1 tsp+ Cluck Yeah seasoning from
Bondat Foods**

Heat oil and cook onions on low until soft, add the rest of the veggies and cook until tender. Stir in seasoning, cook for another minute, then serve.

*You can parboil or quickly steam the beans if you don’t want any crunch to them.

** Or seasoning of your choice

NOTE: Amounts are just guidelines!

green-and-wax-beans-9-2016

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