Yellow beans recipe with vegetables and garlic sauce.
It might be obvious from the number of bean recipes that are present on this blog how much I like them. Green, dried, in all forms from soups to stews, salads and puree.
But most of all I like the yellow flat beans. I was born and grew up in a region of Translylvania where the yellow bean is quite popular. So from spring to the end of the summer, I enjoyed this lovely vegetable as much as I could.
They are softer than the green beans, the texture is smoother, they don’t have the “green” taste as much. They steam and boil well, and have a nice “snap” when raw.
- 500g flat yellow beans (or green beans)
- 1 carrot, 1 red pepper
- 2 spring onions, 2 celery stalks
- 3-4 cloves of garlic
- 1 teaspoon cornflour or potato starch
- fresh parsley
- salt and pepper
- 2 spoons olive oil
Wash, clean then dice the vegetables, carrot, celery and red pepper quite small, as small as you can get them. Finely chop the garlic, slice thinly the spring onions. Wash the yellow beans, clean by removing the end bit.
Place the beans in a pan and just about cover with water. Add a pinch of salt and boil on a low heat for about 10 minutes or until just tender but retain a touch of bite and texture. Let the beans sit in the water until you make the sauce. Alternatively steam the beans in a steamer until done.
In a different pan, heat up the olive oil and gently soften the diced vegetables for about 5 minutes. Pour in some of the boiling water from the beans, approx 250ml would do. Season to taste with salt and pepper. Simmer for about 5-6 minutes until the veg are soft.
Mix the cornflour with 50ml of cold water. Thicken the sauce by pouring it into the pan, mixing continuously. Simmer for 2 minutes. If the sauce is too thick, loosen it with some of the bean water, if too thin, let it simmer until it thickens to your taste.
Pour the sauce over the beans (drain them now) and mix well. Sprinkle the freshly chopped parsley over the top for colour and freshness.
This dish can be served as a main on its own, a vegetarian delight, with some fresh crusty bread. Or, serve with whatever meats you like, smoked bacon, or sausages. I had some nice mutton and beef spicy sausages to hand, simply fried in a pan. Delicious indeed.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.