Green beans & spring onions with tarragon

Green beans & spring onions with tarragon

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(2 ratings)

Prep: 5 mins Cook: 8 mins


Serves 6
A simple green side of trimmed beans, black olives and herbs to go with meat, fish and vegetarian mains alike

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal51
  • fat4g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre3g
  • protein2g
  • salt0.2g
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  • 400g fine green bean, trimmed
  • 12 spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful small black olive
  • squeeze of lemon juice
  • handful tarragon, roughly chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.

  2. When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.

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Comments, questions and tips

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14th May, 2016
My kids couldn't get enough of this, I used the full quantity intending to use the leftovers for my lunch. 3 kids ages 6, 8 and 11 ate the lot with chicken thighs
9th Aug, 2013
It's the first time I have ever cooked spring onions like this & I was won over! Unfortunately I could not get any tarragon so we went without, but it was still a good side dish for the cod.
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