Garlicky Yellow Wax Beans with Lemon

Name: Garlicky Yellow Wax Beans with Lemon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 side servings
Cuisine: International
Ingredients: 500 g yellow wax beans, trimmed; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp salt, or to taste; to taste ground black pepper; 1 tbsp lemon juice; 1 bunch fresh parsley, chopped; 2 tbsp water, if needed

Yellow wax beans sautéed with garlic and finished with parsley and lemon.

By Savva LoginovUpdated October 2, 2026

Total 25 minMakes 4 side servings

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Yellow wax beans have a gentle flavor that works well with garlic, parsley and a squeeze of lemon. The source uses a quick skillet method with 500 grams of beans; trim the ends and cut long pods into bite-sized pieces before heating the pan. Cook the garlic only briefly so it perfumes the oil without burning, then add the beans and a splash of water to help the thicker pieces become tender. They should still have a little bite when the lemon juice goes in. Finish with chopped parsley off the heat and serve immediately beside a protein or as part of a vegetable plate.

Recipe card

Garlicky Yellow Wax Beans with Lemon

Prep 15 minCook 10 minTotal 25 minYield 4 side servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, large skillet with lid, spatula

Ingredients

500 g yellow wax beans, trimmed 2 tbsp olive oil 3 cloves garlic, minced 1 tsp salt, or to taste to taste ground black pepper 1 tbsp lemon juice 1 bunch fresh parsley, chopped 2 tbsp water, if needed

Instructions

Trim the beans
Wash beans, trim the ends and cut into 4–5 cm pieces. Chop garlic and parsley.
Warm garlic
Heat oil in a skillet over medium heat. Add garlic for about 30 seconds without letting it brown.
Cook beans
Add beans and 2 tbsp water; cover briefly and cook 5–7 minutes, stirring, until tender with some bite.
Season
Uncover and cook away excess moisture. Add salt, pepper and lemon juice.
Finish
Turn off the heat and fold in parsley; serve warm.

How to tell when it is ready

Beans are tender enough to bite easily but not mushy.

Tips

Choose young beans with smooth, firm pods.
Do not brown the garlic before adding beans.
Add a splash of water to steam thicker pods.
Stir in lemon after cooking to keep the flavor bright.

Serving suggestions

Serve beside baked fish.
Add to a rice-and-bean bowl.
Top with a little grated hard cheese.
Pair with roasted potatoes.

Make ahead

Wash and measure ingredients ahead; keep perishable ingredients refrigerated until cooking.

Storage

Refrigerate cooked beans covered up to 3 days; reheat gently.

Food safety

Wash fresh produce and cook beans until tender; refrigerate leftovers promptly.

Frequently asked questions

Can I use green beans?

Yes. Their thickness may change the skillet cooking time.

How should I store garlicky yellow wax beans with lemon?

Refrigerate cooked beans covered up to 3 days; reheat gently.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.