Green Beans with Shallots, Tarragon, and Olive Oil

With last year's hot, dry summer, the green beans in our garden produced like we've never seen before, and I froze 15 pounds of them. As it turns out, 15 pounds is quite a lot of green beans for a family of three. So we are slowly working our way through them, and green beans have definitely become my go-to vegetable side dish. Fortunately, they're delicious! And they are excellent with shallots, which I also have a rather large supply of, between our own harvest and what came with our fall CSA.

1 lb green beans, cut into 1-2" lengths
1-2 Tbsp olive oil
1 medium shallot, minced
1/4 tsp dried tarragon
Salt and pepper to taste

Thaw the beans if they are frozen. You can do this in the fridge, on the counter, or in a loosely covered bowl in the microwave (3-4 minutes on high).

Steam the beans (or, if you thawed them in the microwave, put them back in for another two minutes or so).

While you thaw and cook the beans, heat the olive oil in a small saucepan. Add the shallots and cook over medium heat for 3-5 minutes. Stir in the tarragon after a few minutes, and add salt and pepper to taste.

Pour the sauce over the beans and toss to coat. Serve hot.

Serves about 4.