New Fangled Green Beans Monday, November 12, 2012


1 to 1½ lb green beans (fresh is best, frozen will work)
3 or 4 sprigs fresh tarragon
2 to 3 TBSP olive oil
1 large sweet onion, peeled and cut into narrow wedges
2 TBSP sugar
5 oz shitake mushrooms, sliced
2 TBSP plain flour
2 cups chicken or beef stock
salt and pepper to taste


Prepare green beans and cut into each bean into 2 or 3 pieces. (I like the pre-prepared green beans from the produce dept. You can use either one or two bags). Place beans into boiling water with the tarragon sprigs, reduce to a simmer and allow to cook about 5 minutes or until they are tender crisp. Drain and set aside. In a heavy skillet, heat olive oil until hot. Stir in onion and cook at high temperature until onion is translucent and starts to brown. Add sugar and cook about a minute more, stirring. Add mushrooms and cook stirring just until they give up their liquid. Stir in flour and continue to stir. Stir in stock and cook on medium heat, stirring, until the mixture thickens. Add salt and pepper to taste and pour over beans. Serve while still hot.

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