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Green Beans with Tarragon - Fresh green beans with tarragon and garlic. The best green beans our guests have ever eaten!

Growing up, I was never a big fan of green beans.  I mostly remember being served beans that were either previously frozen or coming from a can – neither of which does much for preserving the texture and taste of this vegetable.  But this simple dish for Green Beans with Tarragon has made me a green bean lover!

This is my husband Jack’s go-to recipe for preparing green beans.   There’s just something about the green beans paired with tarragon and the light garlic seasoning that really enhances the flavor of the green beans.

Green Beans with Tarragon - Fresh green beans with tarragon and garlic. The best green beans our guests have ever eaten!

We often serve this recipe on the holidays (forget about green bean casserole!) and have been told many times by our guests that these are the best green beans they’ve ever eaten.   I agree.

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Green Beans with Tarragon - A Family Feast

Green Beans with Tarragon

  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Total Time: 17 minutes
  • Yield: 4 servings


Green beans lightly seasoned with tarragon and garlic.


  • 1 pound green beans, trimmed
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons fresh tarragon, finely chopped
  • 1/2 teaspoon garlic powder
  • salt to taste
  • ground black pepper to taste


  1. Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil.
  2. Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender.
  3. Drain the green beans and return to the pan, adding butter, chopped tarragon, garlic powder, salt and pepper. Stir to melt the butter and combine. Serve immediately.

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  • MEEFER wrote:

    I wonder that you said to cook the beans 5-6 minutes. I usually cook green string beans about 15 minutes to get them tender. Am I over cooking them?

    • Martha wrote:

      Hi – We like our green beans tender but still with a little bit of crunch (plus the beans will cook a little bit more as they are sauteed with the butter and tarragon in this recipe). But – if you enjoy your green beans after cooking them for 15 minutes – that is perfectly fine! You could try cooking them less time and see which you like the best! Thanks for writing to us – I hope that helped!

  • Cat wrote:

    Wondering how come you didn’t steam the beans – in a previous recipe you suggested that is the best way to cook veggies. Just wondering … I was hoping to steam them.

    • Martha wrote:

      Hi Cat – You can steam the beans if you’d like! We do believe that steaming retains the most nutrients but do sometimes boil veggies especially if it is going to take just a few to cook the vegetables. Thanks for visiting our site today!

  • Roze wrote:

    Hey, i just tried this recipe, added some lemon juice, was perfect, thank you

    • Martha wrote:

      Sounds great Roze! Thanks for visiting our site!

  • Nina Barth wrote:

    I’m trying this with dried basil leaves of tarragon. I think it will be good…..

    • Martha wrote:

      Hi Nina! Dried tarragon will definitely work!

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