If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
Recipe courtesy of Pam Anderson
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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Green Beans with Mushroom and Shallots

Recipe courtesy of Ellie Krieger

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Perfectly Baked Beans

Recipe courtesy of Ree Drummond

French String Beans

Recipe courtesy of Ina Garten

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Steam-Sauteed Green Beans with Almonds and Parsley

Recipe courtesy of Pam Anderson

Steam/Sauteed Tender Greens

Recipe courtesy of Pam Anderson

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.