I usually prepare my green beans the same old way, so I thought I would mix it up a little. This dish turned out ok, although Toby said that the mushrooms did nothing for him. The tarragon was a nice change, but I thought these green beans were kind of boring.
Green Beans with Tarragon
(Forks Over Knives, Karen Campbell)
1/5 pounds green beans
1/5 cups water
one 6-ounce package mushrooms, sliced
2-3 garlic cloves, minced
1 tsp tarragon
1/2 tsp sea salt
Wash the beans and snap them in half. Put beans, water, mushrooms, garlic, tarragon, and salt into a skillet and cook until the beans are tender.