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16-oz wax beans

ProducePeak season is summer through early fall (June through September in the Northern Hemisphere), though greenhouse cultivation and global sourcing make them available year-round in most markets.

Wax beans are a good source of dietary fiber, vitamin C, and vitamin K, with minimal calories. They also contain folate and small amounts of minerals including manganese and potassium.

About

Wax beans, also known as yellow beans or butter beans, are the immature seed pods of Phaseolus vulgaris, the same plant species that produces green beans and other common bean varieties. Unlike their green counterparts, wax beans develop a pale yellow to golden color and possess a waxy coating on the pod surface, from which they derive their name. The pods are harvested before maturity, typically when 4-6 inches long, and are consumed whole including the tender edible pod, immature seeds, and inner membrane. Wax beans have a slightly sweeter, more delicate flavor than green beans, with a tender, snappy texture when fresh and properly cooked.

Culinary Uses

Wax beans are prepared identically to green beans and are used in both fresh and cooked applications across numerous cuisines. They may be steamed, boiled, sautéed, roasted, or blanched and used in salads, vegetable medleys, and side dishes. In French cuisine, they appear in the classic vegetable accompaniment haricots verts (though technically green beans are more traditional). Wax beans are frequently combined with other vegetables in mixed vegetable dishes, stir-fries, and casseroles. Their mild flavor makes them suitable for simple preparations with butter, garlic, and herbs, as well as more complex sauces and dressings.

Forms & Preparations

Fresh whole pods — Uncooked, firm pods with intact caps, typically sold loose or in bundles; used for steaming, boiling, or roasting.
Trimmed and halved — Ends removed and pods cut into 2-inch segments for even cooking; common preparation for mixed vegetable dishes and stir-fries.
Blanched and frozen — Pre-cooked briefly and quick-frozen to preserve texture and color; convenient for year-round use with minimal cooking required.
Canned — Fully cooked and packed in brine or water; ready-to-eat but with softer texture; common in convenience cooking and side dishes.
Dried mature beans — Fully mature dried seeds removed from pod; requires soaking and long cooking; used in soups, stews, and legume-based dishes (less common than other bean types).