A yellow bean describes a member of the common bean species, Phaseolus vulgaris, that exhibits a yellow hue in its pod or seed. The color differentiation stems from a genetic variation, where the fresh-pod varieties lack chlorophyll, the pigment that makes green beans green. Instead, the yellow color is often attributed to the presence of carotenoids, which are yellow, orange, and red pigments also found in foods like carrots and sweet potatoes. The term “yellow bean” is used for two very distinct culinary categories: fresh snap beans, which are consumed pod and all, and dried pulse beans, which are shelled and cooked from a dried state.
Fresh Yellow Beans (Snap Varieties)
The most common fresh variety is the Yellow Wax Bean, which is a cultivar of the common bean, harvested while the pod is still tender and the seeds inside are immature. These beans are closely related to green beans, but they possess a distinctive, translucent yellow flesh that gives them their name. Unlike earlier varieties, modern wax beans are typically stringless, meaning they do not have the tough, fibrous string that runs along the seam of the pod.
Wax beans have a mild, slightly sweet, and faintly nutty flavor. Their texture is crisp and succulent, which is why they are often referred to as snap beans, due to the satisfying sound they make when broken. They are best suited for quick-cooking applications that preserve their firm texture.
Popular cooking methods include light steaming, blanching, or sautéing, which maintains their delicate flavor and tender-firm bite. They are frequently used raw or lightly cooked in salads, added to vegetable medleys, or served as a simple side dish dressed with butter or olive oil.
Dried Yellow Beans (Pulse Varieties)
Dried yellow beans, known as pulses, are consumed only as shelled seeds and are prized for their ability to absorb flavors and create rich, creamy textures in slow-cooked meals. These varieties have fully matured and dried on the plant before harvest. Two notable examples are the Yellow Eye Bean and the Canary Bean.
Yellow Eye Beans
Yellow Eye Beans are distinguished by their ivory-colored seed with a pronounced, mustard-yellow splotch resembling an eye at the inner seam. They are particularly favored in New England cuisine, where it is the traditional choice for classic baked bean recipes. When cooked, Yellow Eye Beans develop a soft, melt-in-your-mouth smooth interior.
They possess a mildly sweet and earthy flavor that is versatile enough for both savory soups and sweet-and-sour baked applications. Despite their creamy texture, these beans hold their shape well, even after the long cooking times required for baking or simmering in stews. They are often paired with smoked ham hocks or molasses.
Canary Beans
Canary Beans, also known as Mayocoba, Peruano, or Mexican Yellow Beans, are medium-sized, pale yellow, and oval-shaped. Originating in Peru, these beans are celebrated for their thin skins and exceptionally creamy, almost buttery texture upon cooking. They have a mild flavor profile that readily absorbs the seasonings of the dish.
Canary Beans are versatile, commonly used in Mexican and Peruvian dishes, including soups, stews, and refried beans, where their soft consistency creates a smooth final product. Their high starch content contributes to the thick, rich broth they produce during simmering.
Preparation, Storage, and Culinary Tips
When selecting fresh yellow snap beans, look for firm, slender pods with a bright, uniform yellow color and no visible blemishes. They should be stored in a plastic bag or container in the refrigerator’s crisper drawer, where they will remain fresh for about a week. Before cooking, the ends of the pods should be snapped or trimmed off.
Dried yellow pulse varieties require more extensive preparation, starting with careful sorting to remove any small stones or debris that may be mixed in with the beans. Soaking is generally recommended to reduce cooking time and promote even cooking, with an overnight soak being the most common method.
A quicker soaking method involves boiling the rinsed beans for two minutes, then turning off the heat and allowing them to soak in the hot water for one to two hours. The water should always be discarded and the beans rinsed again before cooking. Dried beans should be kept in a cool, dark pantry in an airtight container for long-term storage.