The thing with having a kitchen garden is when something is ready; you eat it and eat it until it is gone. I am not a fan of frozen vegetables, not since you can get most of them fresh all year around, so we try to give it away and eat it up. Steamed wax beans are swell for a few days, but after awhile you start looking for different ways to serve it. This is the reason for these beans and I must say they are refreshingly new way to prepare when wax beans are in season.
BREAD CRUMB WAX BEANS
5 cups fresh wax beans1/4 cup butter
1/2 cup of fine breadcrumbs
salt to taste
• Trim the wax beans and chop them into one-inch pieces.
• Place in a colander and wash them under running water.
• Steam the beans until almost tender but still quite crunchy. The beans will soften more in the frying pan, so it is important not to cook them fully.
• Melt the butter in a non-stick frying pan over slow medium heat. Be careful not to brown the butter.
• Add the wax beans and toss to coat with the butter.
• Add the breadcrumbs and gently fold into the beans.
• Continue to cook and lightly toss around the frying pan until the breadcrumbs are lightly toasted.
• Sprinkle with salt to taste.
• Serve immediately.
