Best Italian Green Beans With Tarragon Recipes

ITALIAN GREEN BEANS WITH TARRAGON

Steps:

• Trim ends from the green beans and cut in 1 1/2 inch lengths.
• Steam or cook the beans in a saucepan of boiling salted water for 5 minutes or until al dente, drain.
• Toss with oil, salt and pepper, and tarragon.

TARRAGON GREEN BEANS

Steps:

• Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
• Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

GREEN BEANS WITH TARRAGON

Steps:

• Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil.
• Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender.
• Drain the green beans and return to the pan, adding butter, chopped tarragon, garlic powder, salt and pepper. Stir to melt the butter and combine. Serve immediately.

ITALIAN GREEN BEANS

Steps:

• In a frying pan, melt the butter over medium heat. Add the minced garlic, Italian seasoning, bread crumbs and parmesan cheese. Stir to coat and saute over medium heat until the bread crumbs start to brown, about 3-4 minutes.
• While the bread crumbs are sauteing, cook the green beans, either in a Ziploc Zip 'n Steam bag (according to package directions) or in a pot of water.
• Add the green beans to the frying pan and stir to coat.
• Season with salt, to taste, and serve hot.

EASY TARRAGON GREEN BEANS

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add green beans. Cover and steam until tender, about 5 minutes. Toss in a bowl with butter, lemon juice, and tarragon leaves. Season with coarse salt and ground pepper.

STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON

Steps:

• Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
• Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.

TERESA'S ITALIAN GREEN BEANS

Steps:

• Cook beans in large pan of boiling water until done.
• Heat olive oil in medium sized skillet over medium heat.
• Add drained beans, mushrooms, onions, garlic, oregano, salt and pepper.
• Heat to desired temperature.

SWEET ITALIAN GREEN BEANS

Steps:

• Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from the heat.
• In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar. Crumble in the bacon and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.

ITALIAN GREEN BEANS

Steps:

• Fry bacon until crisp, crumble and set aside.
• Place drained beans with water in a medium size saucepan with lid.
• Add bacon drippings, onion, sugar and salt.
• Simmer on low heat for approximately 1 1/2 hours.
• Pour beans in a serving bowl and sprinkle crumbled bacon on top.
• Enjoy!

GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO

Steps:

• In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

GREEN BEANS & SPRING ONIONS WITH TARRAGON

Steps:

• Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.
• When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.

GREEN BEANS WITH SHALLOTS & TARRAGON

Steps:

• Bring water to a boil in a saucepan.
• Add salt and beans.
• Bring to boil and simmer 8 to 10 minutes.
• Beans should be tender but crisp, drain.
• Return beans to saucepan and add butter and shallots.
• Cook briefly but do not brown.
• Add tarragon, salt and pepper.
• Saute briefly and serve.

ITALIAN GREEN BEANS

Steps:

• Cook beans. Drain.
• Add all other ingredients except cheese. Heat through.
• Pour into serving dish and top with cheese. Cover and let stand until cheese is melted.

LEMON TARRAGON GREEN BEANS

Steps:

• In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry, Beans may be prepared up to this point 1 day ahead and chilled covered.
• Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs.