Ingredients: One good sized handful of fresh green beans per person
2 teaspoons of chopped fresh tarragon per person
1 1/2 teaspoons butter (approximate)
1 1/2 teaspoon olive oil (approximate)
About a quarter cup of water
Wash, rinse, pat dry and string green beans. Cut on an angle into 1 1/2 to 2 inch pieces.
Wash, rinse, drain and chop fresh tarragon leaves (pull the leaves off the stems and discard stems).
Place butter and olive oil in a frying pan, that has a lid, on medium heat. When butter melts, maneuver the pan to evenly cover the bottom and add green beans. Toss to coat. Let beans cook for about 8 minutes, stirring occasionally.
Add tarragon, stir and cook for another 5 minutes or so until the tarragon becomes fragrant. Add water and cover. Simmer until tender. I check them every 5 minutes or so, stirring and poking them with a fork until the degree of tenderness preferred is reached