Wax Beans with Bell Peppers and Lemon

This yellow, red and green dish makes the most of summer’s bounty. Serve it with any simply prepared meat, poultry or fish dish.

Chef Ian Clark

  • Thumbnail for Wax Beans with Bell Peppers and Lemon
    • Phases1234
    • 6
    • 10 Minutes
    • 15 Minutes
    • 25 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 3g
    • 6g
    • 3g
    • 1g
    • 8g
    • 50


  • ¾ pound wax beans, trimmed
  • 2 teaspoons butter
  • 2 teaspoons extra-virgin olive oil
  • 1 large red bell pepper, cored and cut in 1-inch squares
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon zest*
  • 2 teaspoons fresh-squeezed lemon juice
  • ⅛ teaspoon ground black pepper
  • 5 fresh basil leaves or chopped parsley


  1. Bring a medium pot of salted water to a boil. Add the beans and simmer until just tender, about 3 minutes. Drain; plunge the beans into a large bowl of cold water to stop the cooking. Drain again.

  2. Heat the butter and oil in a large skillet over high heat. Add the bell peppers and sauté until wilted, about 4 minutes. Add the beans, salt, lemon zest, lemon juice and pepper. Sauté until the beans are crisp-tender and lightly browned, about 4 minutes. Serve hot, topped with basil leaves.

* Use a zester, microplane or the fine portion of a box grater to zest the lemon. Be careful to zest only the outer skin of the lemon as the inner, white portion is bitter.