Yellow beans also known as “wax” beans carry less vitamin A than their dark green relative but both carry vitamins C, and fiber. Look for beans that sound crisp when snapped and have fresh looking stems and tips. Avoid wilted flabby beans.

To boil: Wash 1 pound beans and remove ends and strings. Drop the beans into a large pot of boiling water, stir and cook for four minutes they should be tender but still crisp.
To steam: Place 1 pound of trimmed beans y flat in a steaming basket over a pot filled with 1 inch of water. Bring to a boil. Cover and steam 4-7 minutes. You want them tender but still crisp.
Serve hot with lemon, butter or salt and pepper or a drizzle of your favorite salad dressing

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