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1
Snap both ends off the beans and pull off any strings.
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2
Cut large pole beans crosswise into 2-inch pieces.
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3
Don't cut smaller french haricots verts.
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4
Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes.
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5
Set aside.
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6
Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans.
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7
The water will stop boiling when you add the beans.
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8
After it has returned to the boil, cook the beans, uncovered, until tender but still crisp.
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9
This will take from 3 to 5 minutes depending on the size and age of the beans.
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10
Remember that this is only a preliminary preparation so do not overcook the beans.
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11
Drain the beans and place them immediately into the ice water.
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12
Stir until cool, then drain.
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13
Spread the beans on towels and pat dry.
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14
Meanwhile, slice mushrooms thinly and set aside on a plate.
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15
Heat the oil and butter in a medium skillet over medium heat and add the pine nuts and mushrooms.
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16
If using dried tarragon, add it now.
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17
Cook, stirring, about 5 minutes.
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18
Add the green beans and fresh tarragon and cook until beans are hot, about 3 minutes longer.
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19
Transfer to a serving platter and serve immediately.
