Sautéed Green Beans

Name: Sautéed Green Beans
Yield: Makes 4–6 Servings
Cuisine: United States
Ingredients: Young, slender green beans or haricots verts, about 1½ pounds, ends trimmed; Young, slender green beans or haricots verts, about 1½ pounds, ends trimmed; Salt and freshly ground pepper; Salt and freshly ground pepper; Pecan halves, 6 tablespoons; Unsalted butter, 1 tablespoon; Fresh tarragon, 2 teaspoons minced, or ½ teaspoon dried tarragon; Fresh tarragon, 2 teaspoons minced, or ½ teaspoon dried tarragon; Olive oil, 2 tablespoons

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Green beans are always a crowd-pleaser. Here, a quick sauté and a scattering of butter-toasted pecans make a winning dish. You can trim the beans in the morning, so they are ready to cook at dinner time.

Ingredients

Salt and freshly ground pepper
Young, slender green beans or haricots verts, about 1½ pounds, ends trimmed
Olive oi

Americas
United States
Side dish
Thanksgiving
Gluten-free
Vegetarian

Method

Bring a saucepan three-fourths full of water to a boil over high heat, season with salt, add the beans, and cook until tender-crisp, 4–5 minutes. Drain and immediately immerse in cold water to halt the cooking. Drain again and pat dry. Return the beans to the pan and place over medium heat. Drizzle in the olive oil and sauté the beans until coated with the oil. Remove from the heat and sprinkle