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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (5)

147 Ratings
  • 5 star values: 19
  • 4 star values: 22
  • 3 star values: 62
  • 2 star values: 35
  • 1 star values: 9
Rating: 4 stars
I love green beans and this recipe was just right. Ate the leftovers for breakfast with a poached egg. Great veggie
Rating: Unrated
The taste was too earthy. Made these last Thanksgiving and nobody liked them.
Rating: Unrated
Dondi5, instead of water, use an organic (low sodium) chicken stock. VERY good!
Rating: Unrated
made it for thanksgiving and i loved it! i threw on some toasted almonds which i made it perfect. will make again.
Rating: Unrated
I sometimes just omit the wine and use water