Make these green beans the next time you serve turkey for a complete and hearty meal.
Southern Living NOVEMBER 2004
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.
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