Tarragon Green Beans
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.
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts3/4 cup: 71 calories, 4g fat (1g saturated fat), 0 cholesterol, 252mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.
Originally published as Tarragon Green Beans in Quick Cooking November/December 2000
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.