I rarely follow a recipe when I cook. I don’t know why, maybe it’s to keep me on my toes. If I’m making something for the first time, I follow the instructions closely; but when it’s my own thing, I throw stuff in a pot until something edible comes out. That’s actually where a lot of the recipes come from that I share here! As is the following recipe for this wax bean dish. You can use green beans too; I’ve made it both ways, and we enjoy either one, but wax seems to hold a better balance with the zucchini.
After making this several times, I wrote it down and made sure all the measurements were just right so I could share it with you.
1 1/2 lbs. fresh wax beans (ends snipped, beans halved – okay, make the kids do this part. They’ll love you . Really.)
8 oz. fresh mushrooms chopped
3 zucchini, quartered and chopped
2 summer squash, quartered and chopped
1 large onion diced
4 – 5 large sliced garlic cloves
3 large tomatoes, peeled & chopped
salt & pepper to taste
basil & oregano to taste
2 – 3 Tbs. olive oil for pan
Boil beans with 1/4 c. olive oil. Sauté other vegetables (except tomatoes) and spices in 2 – 3 Tbs. olive oil until soft. When beans are softened, add sautéed vegetables and tomatoes to beans and cook another 5 – 10 minutes. Serve with polenta.
For a real ethnic flair, do the polenta Romanian style (called mamaliga) and serve it with a little feta cheese and sour cream. (We use mediterranean style yogurt.) Glop some feta and sour cream or yogurt onto the mamaliga and mash it up on your plate. Perfect complement to this dish!
Note: I do not take good wax bean photos. Okay, I do not take good photos. If you happen to have a nice picture of wax beans hanging around that you’ve been wondering what to do with, feel free to send it to me at themommyspot(at)gmail(dot)com so I can post it here. In the meantime I ask the readership of this blog to please just envision the beauty of this recipe. Thank you.