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.
- 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
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!