Sauteed Green Beans With Pecans And Fresh Tarragon - cooking recipe

Ingredients

2 lb. green beans
4 oz. butter
2 oz. olive oil
2 oz. minced shallots
1 oz. chopped tarragon
4 oz. pecans, chopped
salt and pepper

Preparation

Clean green beans and cook in boiling, salted water until tender, about 2 to 5 minutes.
Rinse under cold water and drain. In a saucepan, heat olive oil and butter; add green beans, shallots and garlic.
Toss.
Add pecans, tarragon and salt and pepper to taste.
Serves 8 to 10 people.