Wax beans

Wax beans‏‎ are a variety of Phaseolus vulgaris, a species of bean native to Central and South America. They are also known as yellow beans due to their bright yellow color. Wax beans are similar in shape and texture to green beans, but differ in color. They are a popular ingredient in a variety of dishes and are often used in salads, stir-fries, and casseroles.

History

Wax beans are believed to have originated in Central and South America, where beans have been cultivated for thousands of years. They were introduced to Europe by Spanish explorers in the 16th century and have since become a staple in many European cuisines.

Cultivation

Wax beans are a warm-season crop and are typically planted in the spring after the last frost. They prefer well-drained soil and full sun. The plants produce yellow, snap-type pods that are harvested when they are young and tender.

Nutritional Value

Wax beans are a good source of vitamin C, vitamin A, and fiber. They also contain small amounts of calcium, iron, and protein. Like all beans, they are low in fat and calories.

Culinary Uses

Wax beans can be eaten raw or cooked. They are often used in salads, stir-fries, and casseroles. They can also be pickled or canned for long-term storage. When cooked, they have a mild flavor and a crisp texture.

See Also

• Green beans
• Phaseolus vulgaris
• Bean

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