New This Month

Tarragon Green Beans


These green beans are prepared simply -- cooked with butter, shallots, and white wine. Tarragon is stirred into the finished dish.

  • Servings: 8

Source: Martha Stewart Living, November 2005


  • 3 tablespoons unsalted butter
  • 1 large shallot, finely chopped (1/2 cup)
  • 2 pounds green beans, trimmed
  • 1/2 cup dry white wine
  • 2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
  • Coarse salt and freshly ground pepper


  1. Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.

  2. Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

Reviews Add a comment

  • Alicek85
    23 NOV, 2010
    The taste was too earthy. Made these last Thanksgiving and nobody liked them.
  • smd1227
    13 NOV, 2009
    Dondi5, instead of water, use an organic (low sodium) chicken stock. VERY good!
  • charalali
    28 NOV, 2008
    made it for thanksgiving and i loved it! i threw on some toasted almonds which i made it perfect. will make again.
  • dondi5
    16 NOV, 2007
    I sometimes just omit the wine and use water