This is a summertime recipe. At least in Los Angeles. That’s because I never see yellow wax beans at the Hollywood Farmers Market until the dog days descend. I also consider this recipe a warm weather friend because it features summertime basil. And I do mean “features”. Most of the year I mince basil for seasoning or maybe as a garnish. However, when summer rolls around I put down my knife and throw fistfuls of basil leaves into all sorts of recipes – whole! These Charred Yellow Wax Beans are not shy when it comes to basil.
Nor should they be. Basil is the supreme herb of summer. In fact, the word basil comes from the Greek word for king. I’ve got more proof of the power of summertime basil. There’s an old Italian saying, “make pesto while the sun shines” which is a common-sense road map for dealing with summer’s great affluence of basil. But it’s also a metaphor for these glory days of summer. Because when summer rolls around it is easy to find yourself knee-deep in the stuff. Did you really mean to plant, buy, beg, borrow or steal quite so much?
No worries. Summer is when basil shines. This is its moment in the sun. So grab a fistful (or three) and get ready for Charred Yellow Wax Beans.
The varietal I chose is an Italian heirloom (Yellow Italian Wax Romanos). They’re flatter than the more common yellow wax beans that look exactly like green beans but are, well, yellow. The window of availability for these Italian wax beans is very brief in Los Angeles so I like to buy them when I see them. The flat shape also makes them sit against the hot pan and char up nicely.
Which is a good thing, because when it comes to cooking wax beans – simply is best. Just toss them into a blazing hot pan with garlic, lemon, red pepper flakes and a couple of fistfuls of whole basil leaves. GREG
Ingredients
- ¼ cup olive oil
- 1 pound yellow wax beans (trimmed)
- 1 cup thinly sliced shallots (lightly packed)
- 3–4 clove garlic (peeled and thinly sliced)
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon minced fresh parsley
- ½ teaspoon red pepper flakes (or more to taste)
- kosher salt (to taste)
- 2–3 cup whole fresh basil leaves (lightly packed)
Directions
Heat olive oil over medium-high heat in a 12-inch or larger cast iron or heavy bottomed skillet. Add the wax beans, and cook them in as close to a single layer as possible, tossing occasionally until beginning to soften, about 1 minute. Add the shallots and garlic, and cook, tossing only as needed (not too often) until the beans are nicely charred, about 4–5 minutes.
Reduce the heat to medium and add the lemon juice, parsley, and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, about 2 minutes more.
Stir in the basil leaves until just wilted. Transfer to a platter and serve.
Love the beans and love, love, love using whole basil leaves! Beautiful!
What a fantastic idea. I’m eager to try it.
Again, you are grilling things I would never have thought of. Very cool recipe, Greg!
I am going to look for those yellow wax beans. Looks like the perfect summer side dish.
Gorgeous! Simple prep lets the summer ingredients shine!
Beautiful! I love the simplicity of this recipe. Great post.
I don’t think we have these types of yellow string/wax beans here but I’ll certainly keep my eyes open for them. The salad is gorgeous and I totally understand what you mean by basil and summer, one of my all-time favourite herbs. This is beautiful Greg.
Any pole bean would ge great I’m sure. GREG
I’ve never heard of wax beans but I’ll make sure to look out for them next time I go to the market. This recipe sounds interesting and the basil I’m growing would be perfect for this!
We have loads of basil in our garden, and I can never resist sampling it when I’m picking it. I put basil in everything at this time of the year, but never even thought to add it to yellow wax beans for some reason. Gotta look for them in the farmer’s market — they should be around by now, I’d think. Thanks for this.
Basil screams Summer to me and this is no exception. I recently saw these beans at the market. I know what I’ll do next trip in, thanks Greg!
Awesome–I’m headed to Oregon tomorrow and get to visit the PDX Farmer’s Mkt for yellow Romano beans. I’m going to grill the beans since we are glamping!
Great recipe Greg, have you ever tried summer savory , it’s called Bohnenkraut here in Germany ( herb for beans) and it is delicious with green beans.
Yes, I have tried savory. It’s a wonderful herb, but is typically not easy to find unless you grow it yourself. I have grown it in the past. I even steeped it in gin for my Savory Cocktails book. GREG
I have to try to find a plant. I just bought some dried savory in Germany yesterday and some other interesting herbs from the Middle Ages . I hope I get them through custom today.