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Small Batch, Grand Flavor • Est. 1995

Orange Tarragon Green Beans

Orange Tarragon Green Beans
Here's a fresh twist on a classic French recipe! Green beans almondine is a delicious light veggie dish, equally suited as a standalone snack or alongside a heartier meal. Our version uses Orange Tarragon and Provencal Seasoned Salt together for a complimentary combination of seasoning.

Both of these blends are herb-forward with subtle floral notes, lending them an aroma reminiscent of a classic French bistro. We finished the dish by adding in dried cranberries alongside the toasted almonds, giving the dish a tart kick that complements the citrus in the spice blends.

Ingredients

  • 3 cups fresh green beans trimmed
  • 2 teaspoons unsalted butter or vegan butter
  • 1/4 cup yellow onion, julienned 1/4 cup diced smoked ham
  • 2 teaspoons Orange Tarragon, ground
  • 1/2 cup chicken or vegetable stock
  • 1 teaspoon Provencal Seasoned Salt 
  • 2 tablespoons dried cranberries, chopped
  • 1/4 cup toasted sliced almonds
  • 1 teaspoon orange zest

Directions

Bring 2 quarts of water to a boil in a sauce pan. Add green beans and boil them for 3 minutes until bright green and tender. Immediately plunge cooked green beans in an ice bath to stop the cooking processes and strain. Set green beans aside. 

In a medium sauté pan, add your butter on medium high heat until melted. Add the onions and sweat them until they start to caramelize, about 3 minutes. 

Next add the ham, Orange Tarragon seasoning and stock. Stir until fragrant and add the green beans, Provençal Seasoned Salt and dried fruit. 

Cook until stock is reduced and looks saucy. 

Add the green beans to serving dish and garnish with the toasted silvered almonds. For added zing, zest an orange over green beans. 

Enjoy!

Tags: Easy Holiday Orange Tarragon Provencal Seasoned Salt Side Dish Vegan Vegetarian Veggies
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