- 2 quarts water
- 2 tablespoons salt
- 2 pounds thin fresh green beans
- 2 garlic cloves, minced
- 1/2 teaspoon dried tarragon leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make It
Bring 2 quarts water and 2 tablespoons salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Sauté garlic and tarragon in hot oil in Dutch oven over medium heat 2 to 3 minutes or until garlic is tender. (Do not brown garlic.) Add beans, salt, and pepper, and cook, stirring constantly, 2 minutes or until thoroughly heated.