Harlequin spring beans

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15 min


8 servings

* PLUS Cooking time: 7 minutes


  • 500 g green wax beans
  • 500 g yellow wax beans
  • 2 bell peppers , preferably red and orange
  • 1 tbsp butter
  • 1/4 cup chopped pecans , or slivered almonds
  • pinch of salt
  • pinch of freshly ground black pepper


  • Slice stem ends from beans. Seed and julienne peppers into pieces about same width as beans. When ready to serve, heat about 1 inch (2.5 cm) water in a large saucepan set over medium-high heat until boiling. Meanwhile, heat butter until bubbly in a small frying pan set over medium heat. Add pecans and cook, stirring often until fragrant and lightly toasted, from 2 to 3 minutes. Remove from heat and set aside while continuing with recipe.
  • When water is boiling, add vegetables and stir. Cover and cook, stirring once or twice, until vegetables are bright in color and hot, from 5 to 7 minutes. Do not overcook. Drain and arrange in serving dish. Pour buttered pecans over top. Season to taste and serve right away.

Nutrition (per serving)

  • Calories
  • 81,
  • Protein
  • 2.5 g,
  • Carbohydrates
  • 10.8 g,
  • Fat
  • 4.2 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 18 mg.

Steaming beans and peppers heighten vivid colors, then buttery toasted pecans add flavor and texture–beautifully simple.

Make ahead

Prepare vegetables but do not cook. Refrigerate, covered, for up to 1 day.