If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
- 1 pound green beans, stemmed
- 1/3 cup water
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 1/2 teaspoons minced fresh tarragon
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.