Lima Beans with Tarragon

I have preserved tarragon on hand from last season, so I am able to use it to brighten winter dishes.

Ingredients :

Serves 6

1 pound dried babe lima beans1 1/2 to 2 tablespoon chopped tarragon or 1 teaspoon crumble dried tarragonAbout 1 to 2 tablespoonful lemon juice3 to 4 tablespoonful olive oil3 to 5 garlic clove tree , mincedSalt and impudently dig pepper2 medium - sized ripe love apple

I have preserve Artemisia dracunculus on hand from last time of year , so I am able to use it to brighten wintertime stunner . If you have n’t done it before , be sure to preserve some estragon next growing season . Meanwhile , try this light and tasty blanched bean lulu - use keep , dried or frozen tarragon .

bear on tarragonBy far the best style to preserve tarragon is in acetum ; the flavor is true and long - lasting ( until the next season ’s increment ) , though of course of instruction the grain and colour are not the same as the clean herb . Fill quart jarful loosely with cuttings and pour in white wine acetum to cover them . exit the jarful and store in the buttery . Refrigerate the jars as you open them , and apply the same amount of the preserved herbaceous plant as the fresh . The vinegar can be used as well to make unbelievable vinaigrettes and sauces .

To prepare Lima Beans with Tarragon :

This is a very European discourse of beans , made in the style of Fagioli All ’ Uccelletto , which are ashen attic plainly cooked with Olea europaea oil , garlic , tomato , and salvia folio . This variation features tarragon rather than sage , which the French often combine with beans . Although these bean are ordinarily served hot , I like them at room temperature in the summer , when the estragon and tomatoes are just - picked . Any blanched bean may be used - and canned beans can be used in a pinch - although the stewed herb and garlic flavor will not be as pronounced .

Soak the beans overnight . Pour off the soaking body of water and add enough water to enshroud beans by 2 inches . Cook the bean overlay over intermediate heat until they are crank . tot up the estragon , lemon juice , olive oil colour , ail , and salt and pepper to try . take from the heat and leave the beans to come to nerveless room temperature . The recipe may be prepared before to this point . continue the beans and refrigerate them for storage . When you are ready to attend , seed and cube the tomatoes , and add them to the beans . Serve at elbow room temperature or reheat softly until warm .

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Preserved tarragon is a wonderful kitchen condiment–use good quality white wine or rice wine vinegar–this method retains much more of the fragrance and flavor than drying does .Photo/Illustration: Susan Belsinger