Tarragon French Beans

Vegetables, beans, French, blanched, with tarragon 1 Vegetables, beans, French, blanched, with tarragon 2


1 pound French beans, washed and drained, ends snapped off

3 tablespoons unsalted butter

1 large shallot, finely chopped

2 tablespoons fresh tarragon, coarsely chopped

salt and freshly ground black pepper to tastes

tarragon sprigs for garnish

  1. Drop the beans into rapidly boiling, salted water. Cover briefly, to bring the water quickly back to a boil, then immediately remove the cover. Boil uncovered until the beans are just cooked through but retain a slight crunch of texture –4 to 5 minutes. Test by eating several. Drain the beans immediately when they are done and run them under cold water or plunge into a basin filled with ice cubes and water. Drain again and pat dry with paper towels.
  2. Melt butter in a large, high-sided skillet over medium heat. Add shallot and cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans and cook, stirring, until just heated through, about 2 minutes. Stir in tarragon and season with salt and pepper to taste. Serve garnished with tarragon sprigs.

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