Tarragon Green Beans

The first Friday Night Dinner, which was a few weeks ago now, involved a whole bunch of herbs.  There was sage and thyme in the Sage and Onion Pork, more thyme in the Celery Leek Stir-fry, and then tarragon added liberally to the green beans.  I do love me some herbage – they can transform ordinary to awesome with a swift shake of the spice jar or chop, chop, chop of the knife.  I like fresh best, but dried have their place in the kitchen, especially in winter when the Marmalade HQ herb garden has gone into hibernation.  I’m already missing being able to toddle out onto the terrace to pluck fresh leaves, and my purse is groaning at the cost of buying fresh from the store.  Roll on, Spring!

You can get the Celery Leek Stir-fry recipe in my Eat Smarter! Smoothies and Sides Cookbook.  Actually, it is the recipe that graces the cover of the book.  I discovered when I concocted the recipe last December that celery makes leeks better.  I know, right?!  Did you have any notion that was even possible?  Me either.  I love good surprises.


Let’s get back to the green beans.  This recipe is – as many of the best are – very simple.  A few ingredients, a few minutes of cooking.

Wildman, who was that particular Friday Night Dinners guinea pig has a penchant for green beans that runs very deep.  I don’t know the back story – I just know that he loves them.  I wanted to see if I could make him love them even more, and apparently I succeeded as he is still talking about these green beans several weeks later.  I do love it when my food makes people happy, but really I can take no credit for slinging a few tasty things in a pan and heating them up.


I’ll be the first to admit that green beans are not my favorite, but since tarragon makes my heart beat a little faster and my nostrils perk right up, I was banking on me ending the night liking green beans a little bit more.  I was not disappointed.


Tarragon Green Beans
Author: Carrie Brown | www.carriebrown.com
Prep time:
Cook time:
Total time:
Serves: 4 – 6
  • 2 oz. / 55 g butter
  • 2 lb. / 890 g green beans, trimmed and cut in half
  • 1/4 cup / 2 fl.oz. white wine
  • 1/4 cup / 2 fl.oz. chicken stock
  • 3 TBSP finely chopped fresh tarragon
  • Sea salt and ground pepper to taste
  1. Melt the butter in a pan over medium heat.
  2. Add green beans, and gently toss in the butter.
  3. Cook for 2 – 3 minutes.
  4. Add the wine and chicken stock, bring just to the boil, reduce heat to a simmer.
  5. Cook, stirring often, for 10 – 12 minutes until beans are tender.
  6. Stir in tarragon, and season with sea salt and pepper to taste.



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  • Ellen - This looks yummy, Carrie. Can you remind me how to substitute dried tarragon for fresh? I think for dried it is 1/2 as much, added earlier in the process? I’m just not going to spend $$ on fresh herbs this winter.

    • carrie - Ellen – 1/3rd as much if using dried. I totally understand on the fresh herbs in winter thing.ReplyCancel

  • Baked BBQ Chicken » Carrie Brown | Life in the SANE Lane - […] Fridays ago I served up Sage and Onion Pork with Tarragon Green Beans, and Leek and Celery Stir-fry.  Then last Friday I whipped up Baked BBQ Chicken using SANE BBQ […]ReplyCancel

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