Brown Butter Green Beans

1. 1

   Heat large covered saucepot of water to boiling on high.

2. 2

   Fill large bowl with ice and water.

3. 3

   Add 1 teaspoon salt, then green beans, to boiling water.

4. 4

   Cook, uncovered, 5 to 7 minutes or until crisp-tender.

5. 5

   Drain and immediately transfer to bowl of ice water.

6. 6

   When cool, drain again.

7. 7

   Roll between paper towels to dry.

8. 8

   Beans can be refrigerated in an airtight container or resealable plastic bag up to 3 days.

9. 9

   If serving immediately, in same saucepot, melt butter on low.

10. 10

    When butter is melted, raise heat to medium and cook 3 to 4 minutes or until golden brown and aromatic, stirring and scraping pot.

11. 11

    Add beans and cook 2 minutes or until glazed and heated through, tossing.

12. 12

    Remove from heat; toss with tarragon, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.