Ingredients:
2 Lbs. green beans
1 Small onion, sliced
1 Glove garlic, minced
1 Tablespoon olive oil
3/4 Cup water
1/2 Teaspoon sugar
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 Teaspoon dried whole tarragon
Wash beans and remove strings. Leave beans whole or cut in half if desired. Sauté onions and garlic in oil in a Dutch oven. Add beans, water and remaining ingredients. Bring to a boil, cover reduce heat and simmer until tender. Add additional water, if needed. Yield 8 servings. May be cooked ahead and re-heated.
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