If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
Recipe courtesy of Pam Anderson
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Total:
15 min
Active:
5 min
Yield:
Serves 4
Level:
None

Ingredients

Directions

Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.

Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.

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