- Kosher salt
- 3/4 pound green beans, trimmed
- 3/4 pound yellow wax beans, trimmed
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tablespoon chopped fresh tarragon
- Freshly ground pepper
Bring a large saucepan of water to a boil. Add a large pinch of salt along with the beans. Cook until tender but firm, about 5 minutes. Drain. Combine the melted butter and tarragon and pour over the beans, tossing gently to mix. Season with salt and pepper.