Recipe courtesy of Pam Anderson

Steam/Sauteed Green Beans with Butter and Tarragon

If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
Save Recipe
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: Serves 4
Share This Recipe

Ingredients

1 pound green beans, stemmed

1/3 cup water

1/2 teaspoon salt

1 tablespoon butter

1 1/2 teaspoons minced fresh tarragon

Directions

  1. 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.
  2. 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.