Sautéed Green Beans with Tarragon and Lime
Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?
WHY THIS RECIPE WORKS
We wanted a green bean recipe that gave us tender, lightly browned, fresh-tasting beans in just one pan. Reversing the conventional process of blanching and then sautéing, we sautéed the beans first, then added water to the pan and covered ...