Lemon Tarragon Green Beans

These lemon tarragon green beans are a simple side that feels just a little bit elevated. Originally inspired by our Shuswap Summer Feast, these crisp-tender green beans are tossed in melted butter with fragrant garlic and shallot, then brightened with fresh lemon juice and a generous sprinkle of tarragon. The result is buttery, herbaceous, and lightly citrusy - fresh enough to cut through richer mains (like Caribbean roast lamb), but comforting enough to stand on its own. It’s the kind of dish that comes together quickly but tastes thoughtful, making it perfect for both weeknight dinners or a more polished spread.

Ingredients

• 454 g green beans, trimmed

• 3 tbsp butter

• Minced garlic (to taste)

• Minced shallot (to taste)

• Lemon juice (to taste)

• Fresh tarragon, finely chopped

• Salt & pepper (to taste)

Method

1. Bring salted water to a boil; prepare an ice bath.

2. Blanch beans for ~1 minute until vibrant green. Plunge into ice bath, then dry on paper towels.

3. In a hot sauté pan, melt butter, add garlic & shallots, cook until translucent.

4. Toss in beans, season, add tarragon, and finish with lemon juice.