Sauteed Green Beans With Pecans And Fresh Tarragon

By ebdonahue

Ingredients

• 2 pounds green beans, cleaned and trimmed
• 1/2 cup butter or margarine
• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 cup minced shallots
• 1 cup pecan halves or pieces
• 5 tablespoons chopped fresh tarragon leaves
• Salt and pepper to taste

Details

Servings 10
Adapted from articles.orlandosentinel.com

Preparation

Step 1

Cut beans into pieces or leave whole. Cook in boiling salted water in a large kettle or steam in a steamer until crisp-tender, 5 to 7 minutes for either method. Rinse beans in cold water and drain.

In a Dutch oven, heat butter and olive oil over medium heat until butter melts. Add beans, garlic and shallots. Cook and stir for 2 minutes to heat through. Stir in pecans, tarragon, salt and pepper. Serve immediately. Do not overcook. Beans should be crisp-tender, not mushy.