Steam/Sauteed Green Beans with Butter and Tarragon

1. 1

   Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet.

2. 2

   Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.

3. 3

   Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point.

4. 4

   Saute to intensify flavors, 1 to 2 minutes longer.

5. 5

   Adjust seasonings, including pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.