Directions:
- Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.26 Kcal (256 kJ) | ||
| Calories from fat | 26.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 298.41mg | 12% | |
| Potassium | 246.93mg | 5% | |
| Total Carbs | 8.05g | 3% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 1.2mg | 7% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 44.57 Kcal (187 kJ) | ||
| Calories from fat | 18.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 4% | |
|---|---|---|---|
| Cholesterol | 5.55mg | 3% | |
| Sodium | 217.1mg | 12% | |
| Potassium | 179.65mg | 5% | |
| Total Carbs | 5.86g | 3% | |
| Sugars | 2.47g | 14% | |
| Dietary Fiber | 2.49g | 14% | |
| Protein | 1.71g | 5% | |
| Vitamin C | 10mg | 23% | |
| Iron | 0.9mg | 7% | |
| Calcium | 34.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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