There is nothing (well, almost nothing!) I enjoy more than spending an afternoon in the kitchen cooking up a storm with the veggies and herbs that I harvest from my garden. The fresh, crispy veggies always inspire me to get just a little more creative with my cooking. Take the lowly green bean, for example. It can be kind of boring…or you can take it to the next level and make it the star of a summer meal. Today, I harvested a couple of pounds of green beans and fresh tarragon. They just happen to go beautifully together. A few other ingredients that I had in my fridge turned them into Garden Goddess Green Beans. Crispy, creamy, and flavorful. They are going to accompany some country-style ribs that we braise on the grill in orange juice and soy sauce. Here’s the easy recipe!
1 1/2-2 lb green beans, trimmed
1/3 cup coarsely chopped fresh tarragon
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons tarragon vinegar
1 1/2 teaspoons fresh lemon juice
One clove garlic
2 anchovies (or 1/4 teaspoon salt if you’re afraid of anchovies, but try them!)
Black pepper to taste
Steam the green beans in over boiling salted water , covered, until just tender-crisp, about 6 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When the beans are cool, drain in a colander and pat dry.
Throw the garlic, tarragon and anchovies into a blender or food processor and pulse a few times until minced. Add the remaining ingredients and purée until smooth. Transfer to a bowl and toss with beans. Chill for several hours or overnight, so that the flavors have time to infuse the beans.