Tarragon Green Beans

147 Ratings
  • 5 19
  • 4 22
  • 3 62
  • 2 35
  • 1 9

In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets it apart.

Martha Stewart Living, November 2005

Gallery

Credit: Maria Robledo

Recipe Summary

Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (5)

147 Ratings
  • 5 19
  • 4 22
  • 3 62
  • 2 35
  • 1 9
Martha Stewart Member
11/26/2018
I love green beans and this recipe was just right. Ate the leftovers for breakfast with a poached egg. Great veggie
Martha Stewart Member
11/23/2010
The taste was too earthy. Made these last Thanksgiving and nobody liked them.
Martha Stewart Member
11/13/2009
Dondi5, instead of water, use an organic (low sodium) chicken stock. VERY good!
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Martha Stewart Member
11/28/2008
made it for thanksgiving and i loved it! i threw on some toasted almonds which i made it perfect. will make again.
Martha Stewart Member
11/16/2007
I sometimes just omit the wine and use water
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