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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 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!

www.carriebrown.comLet’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 |
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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