Green or Yellow Wax Beans

Sandra used to grow great-tasting bush beans in the Lake Simcoe vegetable garden our grandfather started, which was plowed under when her new house was built. Sandra doesn't miss the garden, the beans were so plentiful that she says she's still sick of them.

I have never had a sunny space for a big garden. I still love fresh green or yellow beans, just steamed and mixed with a little butter and salt and maybe sprinkled with some fresh herbs. I try to get locally grown was or string beans in the summer. Here's another way to serve them, especially as a side dish for company

Cookbook writer Edna Staebler says everyone eats way more vegetables if you throw a butter and 

breadcrumb topping on them.

Wax Beans with Cheese

• 4 cups fresh or frozen wax beans
• 2 Tbsp butter
• 1 cup breadcrumbs
• 1/2 tsp paprika
• 1/4 cup grated cheese
• 1 Tbsp oil
• 1/2 tsp garlic salt

1. In a skillet, melt the butter, add crumbs, stir over medium heat until crumbs are golden.
2. Stir in paprika and cheese. Remove from heat and mix.
3. Cook the beans in salted water, drain off liquid, toss with oil and garlic salt.
4. Put beans in a serving dish and sprinkle with the crumb mixture.

Nutty Green Beans

• 6 handfuls green beans, trimmed
• 1/4 cup panko bread crumbs or homemade crumbs
• 1/4 cup chopped nuts (hazelnuts, peanuts, or almonds)
• 1/4 cup butter
• 1/4 tsp salt

1. Put washed and trimmed beans in a large pot of boiling water and cook until tender-crisp, 4-5 minutes, drain.
2. Heat a large frying pan over medium-high, add crumbs and nuts, stir frequently until lightly toasted, 2-3 minutes.
3. Stir in butter until melted and just starting to brown, 3 minutes.
4. Add cooked beans and sprinkle in salt. Cook until beans are hot again, about 3 minutes.

Amy's Garlicky Green Beans

Wash, trim and steam green beans.

Meanwhile, in a pan of melted coconut oil, sautéed one or two finely chopped cloves of garlic until bits are golden.

Toss steamed beans in the oil in the pan and tip into a bowl to serve.