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Photo: David Prince Photo by: Photo: David Prince

Minted Peas and Wax Beans

Real Simple MAY 2003

  • Yield: Makes 4 servings


  • 2 pounds fresh peas, shelled (about 2 cups shelled peas)
  • 1/2 pound wax beans
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh mint, coarsely chopped


Bring a large pot of salted water to a boil. Add the peas and beans and cook until crisp-tender, 3 to 4 minutes. Drain. Heat the oil and butter in a large skillet over medium heat. Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes. Remove from heat, add the mint, and toss well.

Nutritional Information

Amount per serving
  • Calcium: 51mg
  • Calories: 145
  • Calories from fat: 0%
  • Carbohydrate: 17g
  • Cholesterol: 8mg
  • Fat: 7g
  • Fiber: 6g
  • Iron: 2mg
  • Protein: 6mg
  • Saturated fat: 2g
  • Sodium: 294mg

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Minted Peas and Wax Beans Recipe