Honey Tarragon Wax Beans

In my opinion, yellow “wax” beans are the sad middle sister to the bright, crisp green beans. When I was little, I would pick long yellow beans from my grandmother’s garden. She would steam or boil them, and serve them with a little butter and salt. Alas, even with my grandmother’s loving attention, wax beans tasted flat and bland to me. Thus, it was surprising when I was tempted to buy some at my local farm stand yesterday. The beans looked pretty with their lemony yellow slender bodies and curling green tips. I bought two pounds, and then plotted this new recipe. I wanted the beans to taste sweet, yet I also liked the traditional vinegar in the classic three-bean salad. It was really important, too, for the beans to avoid the soggy, mealy texture I remembered. I like the end result a lot, which gives the beans a lovely tangy-sweet dressing without overpowering their delicate flavor.

Please let me know what you think!

Honey Tarragon Wax Beans

1 1/2 pounds fresh wax beans
1/4 Cup apple cider vinegar
1/8 Cup and a squeeze of honey
2 Tablespoons fresh, chopped tarragon
salt and pepper to taste

1. Put a large pot of water on to boil. Meanwhile, snap the tops from the wax beans. Break them into bite sized pieces, or leave them whole, whichever you prefer. (I used a mix of both snapped chunks and whole beans for visual texture.)
2. When the water is boiling, add the wax beans. Boil them for 6-8 minutes, just until they are al dente!
3. While the beans are cooking, measure the vinegar into a glass measuring cup. Squeeze in 1/8 Cup of honey (watch for the liquid level in the cup to rise to the midpoint between 1/4 Cup and 1/2 Cup).
4. Microwave the vinegar and honey for 30 seconds, or until the honey is melted. Add the chopped tarragon, and salt and pepper to taste. Stir well.
5. Prepare a strainer in the sink for the beans. Then, put very cold water and a lot of ice in a large bowl. This ice bath will “shock” the beans and stop them from continuing to cook after they come off the stove.
6. When the beans are done, strain them, then toss them in the ice water. Gently stir until the beans have cooled down. Then strain them again.
7. Toss the now-cool beans with the dressing.
Serve at room temperature or cold.