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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.
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
Green beans lightly seasoned with tarragon and garlic.
Ingredients
- 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
Instructions
- Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil.
- Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender.
- 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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Loved this recipe for dinner with steak and mashed potatoes.
★★★★★
Sounds like the perfect menu Nancy! Glad you enjoyed the recipe!
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?
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!
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.
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!
Hey, i just tried this recipe, added some lemon juice, was perfect, thank you https://www.facebook.com/photo.php?fbid=10152960662610301&set=a.10152301842870301.933059.728365300&type=1&theater
Sounds great Roze! Thanks for visiting our site!
I’m trying this with dried basil leaves of tarragon. I think it will be good…..
Hi Nina! Dried tarragon will definitely work!