Best 12 Tarragon Green Beans Recipes

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**Savor the Delightful Simplicity of Tarragon Green Beans: A Culinary Journey Through Three Flavorful Recipes**

Indulge in the culinary symphony of tarragon green beans, a dish that captivates taste buds with its harmonious blend of flavors. This versatile vegetable takes center stage in a trio of tantalizing recipes, each offering a unique interpretation of this classic combination. From the vibrant freshness of the classic tarragon green beans to the tangy allure of the lemon-tarragon green beans and the smoky depths of the bacon-wrapped tarragon green beans, this collection promises a flavor adventure like no other. Get ready to embark on a culinary journey that will elevate your appreciation for this humble yet extraordinary vegetable.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

GREEN BEANS WITH CARAMELIZED ONIONS AND TARRAGON



Green Beans with Caramelized Onions and Tarragon image

This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 5

1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 large sweet onions, such as Vidalia (about 1 1/4 pounds), thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed
4 teaspoons chopped fresh tarragon leaves

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. (Refrigerate in an airtight container, up to 1 day. Bring to room temperature before using.)
  • Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with tarragon and 1 teaspoon oil; season with salt and pepper. Transfer beans to a platter and top with onions.

Nutrition Facts : Calories 85 g, Fat 3 g, Fiber 5 g, Protein 3 g

SHRIMP WITH LEMON, TARRAGON, GREEN BEANS, AND PEAS



Shrimp with Lemon, Tarragon, Green Beans, and Peas image

Categories     Citrus     Sauté     Shrimp     Leek     Green Bean     Pea     Tarragon     Boil     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup minced fresh tarragon plus sprigs from 1 package fresh tarragon (tied together)
4 teaspoons minced fresh chives
2 1/2 teaspoons grated lemon peel
4 cups chopped leeks (white and pale green parts only)
1/2 teaspoon dried thyme
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups frozen petite peas
16 uncooked jumbo shrimp, peeled, deveined, shells reserved
2 tablespoons fresh lemon juice

Steps:

  • Mix butter, minced tarragon, chives, and lemon peel in small bowl.
  • Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer.
  • Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables.

TARRAGON-ALMOND GREEN BEANS



Tarragon-Almond Green Beans image

A hint of balsamic vinegar gives a fresh taste to this simple side shared by Glenda Malan. "Sliced almonds dress up green beans tastefully when company's coming," she relates from Lake Forest, California. "I can't think of an entree this dish doesn't complement."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds fresh green beans, trimmed
1/3 cup sliced green onions
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup balsamic vinegar
4 teaspoons sugar
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/8 teaspoon salt
1/4 cup sliced almonds, toasted

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.

Nutrition Facts : Calories 93 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

LEMON TARRAGON GREEN BEANS



Lemon Tarragon Green Beans image

Categories     Side     Quick & Easy     Lemon     Green Bean     Summer     Chill     Tarragon     Gourmet

Yield Serves 8

Number Of Ingredients 5

2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice, or to taste
2 tablespoons finely chopped fresh tarragon leaves, or to taste
Garnish: tarragon sprigs

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.

GREEN BEANS WITH SHALLOTS & TARRAGON



Green Beans with Shallots & Tarragon image

Make and share this Green Beans with Shallots & Tarragon recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups water
salt
1 lb green beans, trimmed
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
fresh ground pepper

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 WITH TARRAGON



Italian Green Beans With Tarragon image

Make and share this Italian Green Beans With Tarragon recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb Italian cut green beans
1 tablespoon olive oil
salt and pepper
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried 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.

Nutrition Facts : Calories 64.5, Fat 3.7, SaturatedFat 0.5, Sodium 6.8, Carbohydrate 7.6, Fiber 2.9, Sugar 3.4, Protein 2.1

ROASTED FINGERLING POTATOES & GREEN BEANS IN TARRAGON SAUCE



Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce image

You can make the dressing while the potatoes cook or it can be made ahead and stored in an airtight container in refrigerator for up to 2 days. Let the chilled dressing stand 30 minutes before using. If you cannot find fingerling potatoes, you can use 1 1/2 lb. small red potatoes, halved, with a bake time of 35 minutes or 1 1/2 lb. russet potatoes, quartered, with a bake time of 40 minutes. Recipe is from Southern Living.

Provided by CookingONTheSide

Categories     Low Protein

Time 59m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs fingerling potatoes
1 1/2 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon cracked pepper, divided
1/2 lb tiny green beans (haricots verts)
1/4 cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon dijon-style mustard
3/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/2 cup olive oil
2 tablespoons finely chopped green onions
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat oven to 425°.
  • Cut fingerlings in half lengthwise, and place in a large bowl.
  • Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
  • Place potato halves, cut sides up, in a jelly-roll pan.
  • Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.
  • Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
  • While the potatoes are baking, make the sauce.
  • Whisk together first 6 ingredients in a small bowl until combined.
  • Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
  • Whisk in green onion and tarragon.
  • Use immediately, or store in an airtight container in refrigerator up to 2 days.
  • Let chilled dressing stand 30 minutes before using.
  • Remove potatoes from oven, and let potatoes stand in pan.
  • Bake green beans at 425° for 12 minutes.
  • Arrange green beans around roasted potatoes on a serving platter.
  • Drizzle with Creamy Tarragon Dressing.

Nutrition Facts : Calories 436.2, Fat 32.6, SaturatedFat 4.6, Cholesterol 0.6, Sodium 1066.2, Carbohydrate 34.2, Fiber 6, Sugar 5.8, Protein 4.8

FRENCH GREEN BEANS WITH TOMATOES AND TARRAGON



FRENCH GREEN BEANS WITH TOMATOES AND TARRAGON image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 7

1 (8oz) package haricort verts, pre trimmed
1 plum tomatoe, quartered and sliced
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tsps chopped fresh tarragon
1/4 tsp salt
1/4 tsp freshly ground black pepper

Steps:

  • 1. Microwave green beans on high for 3 minutes until tender. 2. Place beans and tomato in large bowl. 3. Combine lemon juice and next 4 ingredients in small bowl, whisk. Pour dressing over beans and tomato toss gently to coat.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON*



GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON* image

Categories     Bean

Yield 8-10 servings

Number Of Ingredients 8

•6 tablespoons raw hazelnuts
•3 tablespoons unsalted butter, divided
•3 large shallots, sliced (about 1 cup)
•3/4 teaspoon kosher salt
•1/2 teaspoon freshly ground pepper
•1 1/2 pounds haricots verts (thin green beans), trimmed
•3 tablespoons fresh tarragon leaves, coarsely chopped
•1 1/2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside. In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside. Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high, and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
1 pound fresh green beans, trimmed
1 cup mayonnaise
1/4 cup lemon juice
1 shallot, finely chopped
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons grated lemon zest
Dash pepper

Steps:

  • Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

Nutrition Facts : Calories 183 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO



Green Beans and Radish Salad with Tarragon Pesto image

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

1-1/2 pounds fresh green beans, trimmed
2 cups thinly sliced radishes
1/2 cup pecan or walnut pieces, toasted
1/4 cup tarragon leaves
3 tablespoons grated Parmesan cheese
1/2 garlic clove
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon crushed red pepper flakes
1-1/2 teaspoons white wine vinegar
1/4 cup olive oil

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.

Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender-crisp.
  • Immediately transfer the green beans to a bowl of ice water to stop the cooking process. This will help them retain their color and crispness.
  • While the green beans are cooking, make the tarragon vinaigrette. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper. Stir in the chopped tarragon.
  • Once the green beans are cool, drain them well and pat them dry. Add them to a large bowl and toss with the tarragon vinaigrette. Serve immediately or chill for later.
  • Garnish the green beans with additional chopped tarragon before serving.

Conclusion:

Tarragon green beans are a delicious and easy-to-make side dish that is perfect for any occasion. The combination of tarragon, vinegar, and honey creates a light and flavorful vinaigrette that perfectly complements the crisp green beans. This recipe is also a great way to use up any fresh tarragon that you have on hand.

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