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Beans with Sour Cream & Tarragon Sauce

From Lynne Wilson


1½ lbs. green beans
1½ Tbsp. butter or margarine
1 small clove garlic, minced (½ tsp.)
2 Tbsp. onion, finely chopped
⅓ cup light cream or milk
1 Tbsp. flour
⅔ cup sour cream
1 -2 tsp. fresh tarragon or ½ tsp dried, chopped (or to taste)
¼ tsp. salt
freshly ground pepper


Wash the beans, removed the ends, snap, if desired, and cook them. While they are cooking, make the sauce.

Melt the butter in a medium frying pan. Add the garlic and onion and sauté over medium-low heat until soft but not brown. Remove from the heat.

Put the flour and cream in a small mixing bowl. Blend them with a fork or wire whisk. Stir in the sour cream, tarragon, salt, and pepper. Stir the mixture into the frying pan. Return to the heat and cook, stirring, until thick. When the beans are done, drain them well and place in a serving dish. Spoon the sauce over the beans.