Ingredients
1
pound fresh green beans
1
tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1
tablespoon butter, softened
1/2
teaspoon cider vinegar
1/4
teaspoon salt
Preparation
Heat 1 cup water to boiling in 3-quart saucepan. Add beans; reduce heat to medium-high. Cover and cook 6 to 8 minutes or until crisp-tender.
Meanwhile, mix remaining ingredients in small bowl.
Drain green beans; return to saucepan. Add tarragon mixture; toss gently to coat.
