All kinds of fresh and delicious fruits and vegetables start popping up at the farmer's market during this time of year, and it just makes me want to cook even more. Being that I'm a big fan and supporter of papaspuds.com, I was pleased to find a pile of fresh green beans on my doorstep this past week. Leaning on simple inspiration from my Southern Living Cookbook, I cooked up these green beans as a delicious side item.
Garlic-Tarragon Green Beans
2 quarts water
2 tablespoons salt
2 pounds thin fresh green beans
2 garlic cloves, minced
1/2 teaspoon dried tarragon leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Bring 2 quarts water and 2 tablespoons salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Sauté garlic and tarragon in hot oil in Dutch oven over medium heat 2 to 3 minutes or until garlic is tender. (Do not brown garlic.) Add beans, salt, and pepper, and cook, stirring constantly, 2 minutes or until thoroughly heated.
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