Sautéed Green Beans with Tarragon and Lime

Name: Sautéed Green Beans with Tarragon and Lime
Yield: Serves 4
Ingredients: 1 tablespoon, unsalted butter, softened; 2 , scallions, sliced thin; 1/2 teaspoon, grated lime zest plus 1 1/2 teaspoons juice from 1 lime; 1 teaspoon, olive oil; 1 pound, green beans, stem ends snapped off, beans cut into 2-inch pieces; 1/4 cup, water; 2 teaspoons, chopped fresh tarragon leaves

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Appears in Cook's Illustrated November/December 2008

Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?

SERVES4

TIME35 minutes

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 ...

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