Yellow Wax Beans & Scallions

Yellow Wax Beans & Scallions Recipe


We're getting ready to make a quick trip to Los Angeles for the wedding of a friend. The plan is to hit the highway well before sunrise, and make it to the city of angels in time for a late lunch. In the meantime, I've been scrambling to use as many of the treasures I've been discovering at the market, so they don't go to waste. In my kitchen now: micro scallions, purple sage flowers, fresh coriander, savory, huge allium (leek) pom-poms, celery flowers, and epic gladiola blooms. And stone fruit. And runner beans. I've traveled many places, but this assortment of treasures is why cooking in San Francisco is still exciting for me. Every week I discover something new, and part of the fun is figuring out how to work ingredients I'm not particularly familiar with into my day-to-day cooking. It's also part of the reason I never seriously entertain the idea of leaving San Francisco for any permanent length of time. I made this quick sauté of yellow wax beans, golden almonds and pepitas, topped with threads of tiny micro scallions. They're wispy, bright green threads punctuated with a pin-prick black heads - strong, fragrant, and nutritious. Not a big deal if you can't find them, a swap of minced chives or green onions is fine. It's nice, substantial summery side that you can have on the table in no time.

Yellow Wax beans with Micro ScallionsYellow Wax beans with Micro Scallions
Yellow Wax beans with Micro Scallions

I'm on the homestretch with a new favorites list, and will try to pull together by the end of the week. xo -h

 
 
 
 

Yellow Wax Beans & Scallions

3/4 pound yellow wax beans
2 tablespoons clarified butter
1/4 cup 1 oz / 35 g sliced almonds
1/4 cup / 1 oz / 35 g pepitas
fine grain sea salt
a handful of micro scallions (or minced scallions)
generous sprinkling of za'atar (or fresh herbs)
1/2 ripe avocado, thinly sliced

Trim the ends from the beans, and slice into 1-inch pieces.

Heat the clarified butter in a large skillet over medium-high heat. Stir in the almonds and pepitas along with a pinch of salt. Cook, stirring often, until golden. Add the beans, toss to coat, cover and cook for a couple of minutes, just long enough for the beans to get a bit tender. Transfer to a serving bowl, sprinkle with the micro scallions (or fresh herbs), a generous amount of za'atar, and arrange the avocado to the side.

Serves 4.

Prep time: 5 min - Cook time: 5 min

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Your Comments


kt
July 1, 2013

Have you been to Spice Ace in Lower Pac Heights yet? I also love rare ingredients and they really have a wonderful selection. Found out about them via Chowhound. It's where I finally found the barberries I need to cook some of my bookmarked recipes in Jerusalem.

 

It's so exciting to see fresh, seasonal recipes like this one. As our garden is growing and blossoms are turning into vegetables, I find myself looking for new and fresh ideas such as this! Great post, thank you for sharing.

 

Sarah M
July 1, 2013

Yumsies!! If you're looking for things to do in LA, try http://www.tinselandtin.com - guides for urban adventures!

Much love.

 

San Francisco is indeed, one of the most amazing food cities (and for other reasons too!) in the world. I can see why you'd never want to leave! And those beans look so healthy, fresh, and just perfect!

 

Laura
July 1, 2013

Pennyroyal contains compounds that cause liver failure - it is not edible... It's a member of the mint family, but is not to be eaten.


thanks Laura! I didn't/don't eat the pennyroyal, I keep it on the counter in a vase for its scent :) Although, I'm going to scratch it from my list, so people don't think I use it chopped over pasta or something.

 

The simplicity in this recipe is just divine!

 

Kathryn
July 2, 2013

Such a lovely summer idea, full of brightness and freshness.

 

Carolina Riquito
July 2, 2013

Hi! How do you use the allium pom-poms in cooking? My father has a couple of them in his garden but i had no idea they were edible.


HS: Hi Carolina, not all are edible, if they're from leeks, garlic, chives, the flowers are edible.

 

ileana
July 2, 2013

Have fun in LA! Hope I can find micro scallions somewhere. They sound great!

 

Such a oinderful salad! Thank you for using ghee here, I find most people are confused about this fat but I love it!

 

Avocado makes everything better! Thank you for sharing this wonderful-looking recipe.

 

Such a gorgeous dish! Love the addition of pepitas.

 

gluttonforlife
July 2, 2013

Ah, LA. Please visit the farmers market and tell me all about the many kinds of avocado we will never see on the East coast!

 

I'd stay in this king of kitchen full of amazing stuff as well. Have fun at your friend's wedding!

 

Amber
July 2, 2013

Did you get everything at the farmers market??

 

Myfeasts
July 2, 2013

Beautiful meal!

 

These are so gorgeous. And I love your flower arrangements : )

 

ariyele
July 2, 2013

i love seeing the photo from the table! an unusual shot for you to include but so lovely. that dressing in the mortar + pestle--SWOON!

 

susan patton
July 2, 2013

I'm very envious of the beautiful bread in the photo. Just got back from Paris and still suffering from Poillane withdrawal.


HS: Wayne bakes a couple times a week - so we're lucky to have a good in-house supply!

 

Kathryn Von Buren
July 2, 2013

Wax beans always remind me of home... beautiful photos.

 

Jill
July 2, 2013

Heidi - you are the best!

 

Jonathan
July 2, 2013

You always make me so envious when you randomly throw out all the wonderful things available to you fresh, in-market.

Anyhow, you mention penny royal, and I am curious how you would use that in the kitchen. Do you use it in a culinary fashion? I had always thought it to be poisonous, but all I have ever really seen and used are very strong extracts, which make a great ingredient in pet shampoos to repel fleas (my cat's just love being shampooed as much as you'd expect).

HS: Hi Jonathon, I keep it around mostly for it's fragrance (and quite honestly, I don't see it often). It has a range of historic uses, but there is a lot out there about how you do/don't want to use it.

 

migas de pan
July 2, 2013

a great idea, thanks.
one questions - do you cook the beans before you add them to the almonds and the pepitas?


HS: Hi! No, I just use one pan - toast the seeds/nuts, then a quick saute of the beans in the same pan.

 

Anonymous
July 2, 2013

I would love to know the sauce that is in the white bowl. Looks like a miso sauce? Can you share the recipe?


HS: It's one we've been making a lot here while working on QUITOKEETO...the dressing for the soba is crushed sesame, paprika...I'm going to post it the recipe section over there - actually, here it is, Cold Soba Coriander Bowl.

 

Denis
July 2, 2013

This is exactly what we are cooking today! Thanks for sharing! Love x

 

Helen
July 2, 2013

What a great recipe, will it work with green beans?


HS: Hi Helen, absolutely!

 

diary of a tomato
July 2, 2013

We look up to the Ferry Plaza Farmers Market as the mother ship of farmers' markets and, over the years, have modeled our local ones after them. It's now paying off in an astounding variety of fresh, local food now on offer in our little corner of New England. Spiky Agretti, slender rattail radishes, and crunchy celtuce were just some of inspiring ingredients I came home with this week-end!


HS: Love it!

 

Pamela
July 2, 2013

Summer Farmer's Markets are something I adore. You inspire me to try new spices and herbs. I think the bread looks awesome, too.

 

Monica
July 2, 2013

What a lovely dish! I've got to keep an eye out for yellow wax beans. Thank you!

 

Samantha
July 2, 2013

Looks lovely, but your estimated prep time makes me think (as usual) "she is one fast chopper"! I don't think I could do all that in 5 min... :) you could probably double or triple the prep time in your recipes for folks without professional cooking experience.


HS: Hi Samantha, I'm not particularly fast - this one really does come together quickly! It's really just the beans if you have the rest of it on hand.

 

Beautiful photos! Very excited to make this recipe and top with a drizzle of my Spicy Asian Sauce.

 

renee
July 2, 2013

kt, thanks for the lead on Spice Ace. I can't wait to go there.
heidi, thanks for the cold soba recipe and, as usual, all the recipe inspiration.

 

Sarah
July 2, 2013

heidi, thank you always for the beautiful recipes. you've changed the way we cook, eat, and look at food. if you don't mind, where do you do find your produce? we have some luck at the farmer's market on grove, but have trouble finding some of the more unusual greens and herbs.


HS: Hi Sarah, I love the Saturday market at the Ferry building (but get there early to get the best pick, and beat the crowds), Bi-Rite is up the block from me, and I love a Sunday field trip to the Sunday market at Marin Civic Center, oh - and the Noe/Castro Wed. market.

 

Kelly Turnbull
July 2, 2013

As always, a wonderful source of inspiration. My mind is still one post back on the saffron raspberries. (Literally, the picture pops into my head quite frequently throughout the day.) Thanks for this wonderful bean idea.


HS: Thanks Kelly :)

 

Emma Galloway
July 2, 2013

I feel the same about living in Western Australia. So much great produce to choose from here! It's the one thing that's making me feel really sad about moving back to NZ, when we eventually do. Although, back home we'll have space to grow most things for ourselves... xx

 

Simple and inspired -- as usual. Thanks, Heidi.
-Emily K.

 

Dr. Herb Lady
July 3, 2013

Pennyroyal can be eaten, its' just that it can cause one to abort or to flood into their menses...
It is not poisonous, but it is not recommended for use by those not trained in herbs.

 

Carolina Riquito
July 3, 2013

Hi Heidi! Thanks for your reply. I'm not sure but i think they are from wild leeks (i put a picture of it in the URL camp, if you'd like to see) so maybe they are edible...
Maybe i'll give it a try and find out if there are any good :)
Thanks again!

 

Dorie
July 5, 2013

Any thoughts on how you will use the sage flowers? I have loads of them growing from the sage bush at the moment and I'm not sure what to do with them!

 

Nisha
July 5, 2013

Heidi, that looks gorgeous as usual!! i can't wait to try it. I must be blind but i was looking on your site for an email address to reach you but didn't see anything. do you have an email id you would share? thanks and enjoy your trip to LA - the weather is gorgeous right now so hope you have fun and enjoy the wedding!

 

Diana
July 7, 2013

Heidi, heading to LA next week any recommendations, thanks!

 

leslie-anne
July 10, 2013

Stunningly gorgeous dish - on first glance I would have sworn it was pasta!

 

Anna
July 21, 2013

Looks incredible! And makes me excited about my impending move to San Fran...

 

jami
July 22, 2013

I made a number of substitutions based on what I had on hand, and it was delicious. I browned some butter (didn't have clarified), used almonds and sunflower seeds, used parsley/thyme/basil for herbs, and added freshly grated lemon zest and fresh ground pepper. Delicious!

 

Rekha
July 24, 2013

I made a slight variation of this recipe today by adding dukkah and slightly caramelized onions. The trick to the beans (for me) was cooking them on high heat in stainless steel pan. Next time I have some wax beans I want to use almonds, feta, and mint for another variation. Thank you for the lovely recipe, Heidi!