A mixture of celery, onion and green pepper adds a spark to this simple green bean side dish from Ruby Williams, Bogalusa, Louisiana. It's pleasantly seasoned with dried tarragon and lemon-pepper, so its flavor complements most main-dish meats.
Featured In: 17 Ways to Love Green Beans
- 4 cups fresh or frozen cut green beans
- 1/2 cup water
- 1/2 teaspoon salt
- 1 large onion, chopped
- 1 celery rib, chopped
- 1/2 cup finely chopped green pepper
- 2 tablespoons butter
- 3/4 teaspoon dried tarragon
- 1/2 teaspoon salt-free lemon-pepper seasoning
- Pepper to taste
- In a large saucepan, combine the beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender.
- Meanwhile, in a small saucepan, saute the onion, celery and green pepper in butter until tender. Stir in the tarragon, lemon-pepper and pepper. Drain beans; add vegetable mixture and toss to coat. Yield: 6 servings.
Originally published as Tarragon Green Beans in Quick Cooking December 2000, p14
Reviews for Tarragon Green Beans
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 4, 2008
"This is my favorite way of dressing up green beans. The tarragon and lemon-pepper seasoning don't overpower the natural tastiness of the beans. Many thanks to Ruby Williams for this recipe."