Wax Beans and Bacon

The farmers market is a great place to snag yellow wax beans, a cousin to—if not just a color-altered version of—green string beans. Take a pile of them, enough to serve the number of mouths at your table, and snip off the ends. GREAT JOB FOR KIDS: snipping off ends of green or yellow beans a la scissors.

Bring water to boil on stove. Take 1 small leek, light green and white parts sliced thin; saute in 1 T olive oil and 1 T butter over low/medium for 6-8 minutes. Add 2-3 ounces of prosciutto and saute another 2 minutes (good amount for 10-16 oz beans, increase amounts as needed). Meanwhile, place beans in boiling water, cooking for 3-4 minutes. Remove from water onto paper towels, rolling around to absorb excess water. Place beans into saute pan with leeks and prosciutto and saute for one minute, until blended and warm. Lightly sprinkle with kosher salt and coarsley ground pepper (KS&CP). Serve.

What you need
Yellow or Green beans
2-3 ounces prosciutto
1 leek
Olive oil
Butter
kosher Salt & Coarse Pepper

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