It turns out yellow wax beans bring out the worst in people. This was news to me, but I saw it with my own eyes. Here’s what happened.
We were at one of several farmer’s markets in Asheville a few weeks back. I was standing in line, waiting to buy some lovely little fingerling potatoes. In front of me was a young mother, holding hands with her daughter, who looked to be about three at the most. They were looking around at the produce as they waited their turn to pay. The little girl was talking up a storm, pelting her mother with questions in that overly-awake way small children have in the early morning. Mom, the embodiment of patience, answered the questions without missing a beat.
The woman in front of them was engrossed in her purchase, handing over her selections to be totaled, and chatting with the woman whose vegetables we were all trying to buy. Mostly, we were a subdued group–it was early.
As I stood there, zoning out, thinking about potatoes, the child’s words began to penetrate my consciousness. This is what I heard as I tuned in:
“But, Mommy, why are they yellow?”
“Because some beans are yellow. They’re called yellow beans.”
“Are they like green beans?”
“I guess.”
“Do they taste like green beans?”
“I’m not sure.”
“They’re delicious. My family loves them.” (this was the woman in front of them, who seemed to be grabbing handfuls of yellow beans from a bowl.)
“Oh, they’re really good. You’d like them,” said the farmer/saleswoman.
“Can we get some Mommy?”
“I’m getting them all.” (the woman in front again, still piling beans into her bag.)
“Well, I don’t know, sweetheart. Maybe we can get a few.”
“No, I’m really buying them all. We love them.”
“But Mommy, can’t I just taste? Please?”
“Um, could you leave just a few? So she can at least try them?” (a mother’s plea–her kid was begging for vegetables–can you blame her for trying to wrangle a few beans?)
“No–I’m serious–really–I’m taking all of them.”
“I’m sorry, sweetheart. We can’t have any yellow beans. There won’t be any left for us.”
“But . . . I wanted some.” (at this point, I’m bracing myself for the tears I can hear in the little girl’s voice–over beans! What I’d give for my kids to care that much about a vegetable!)
Mercifully, the kind woman behind the table plucked 3 or 4 beans from the bag before she put it on the scale to add up the price. The little girl got to taste the yellow beans, and the mean nasty woman had to just take her bag of beans and go home.
When I bought these beans Saturday at the Carrboro market, I was careful not to take them all. I hate to see children having to beg to get vegetables.
Yellow Wax Beans
Serve as many people as you want, but don’t be piggish!a reasonable quantity of fresh yellow beans, topped and tailed and rinsed
1/2 a tablespoon or so of fresh tarragon, chopped
1 t. olive oil
salt and freshly ground black pepperBring a pot of salted water to boil. Add the beans, and boil till they’re cooked the way you like them–if you like them fairly crispy, start tasting at 2 minutes. If you like them quite soft, they’ll probably need to go more like 4 minutes (but taste–it’s easy to fix undercooked than overcooked).
When they’re done, drain them well, and put them in a serving bowl. Drizzle over the olive oil and toss well, then sprinkle on the tarragon and toss again. Taste, and add pepper (and salt if they need it).