Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.

Source: EatingWell Magazine, December 2006

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.

    Advertisement
  • Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.

  • Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.

Tips

Make Ahead Tip: Prepare through Step 2 and store in an airtight container in the refrigerator for up to 1 day.

Nutrition Facts

about 1 cup
92 calories; protein 2.4g; carbohydrates 10g; dietary fiber 3.7g; sugars 1.8g; fat 5.6g; saturated fat 0.8g; vitamin a iu 901.5IU; vitamin c 13.7mg; folate 38.9mcg; calcium 58.1mg; iron 0.9mg; magnesium 22mg; potassium 186.7mg; sodium 147.9mg; thiamin 0.1mg.

1 vegetable, 1 fat

Advertisement