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.
Green 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!
