This was adapted from a Cook’s Illustrated recipe. It’s a pretty fast cooking dish, and the flavors are amazing. Don’t cheat and use bottled lime juice - if you don’t have a fresh lime to zest and juice, wait until you do.
1 TBS extra virgin olive oil
2 cloves garlic, minced/pressed
grated lime zest from 1 lime
juice from 1 lime
1 TBS olive oil (this does not need to be extra virgin, and could be another cooking oil)
1 1/2 pound green beans
1/2 small red onion, minced
kosher salt and freshly ground black pepper
1/3 cup water
2 teaspoons chopped fresh tarragon leaves
Combine 1 TBS extra virgin olive oil, garlic, and lime zest in small bowl; set aside.
Juice the lime and chop the tarragon leaves, and set aside.
Snap off both ends of the green beans, and set aside. Set aside the minced onion with the green beans.
Heat 1 TBS regular olive oil in 12-inch nonstick skillet over medium heat until just smoking. Add onion, green beans, 2 pinches kosher salt, and 3 grinds teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
Add water, cover, and cook until beans are bright green but are still crisp, about 2 minutes. Remove the cover, increase heat to high, and cook until water evaporates, about 60 seconds.
Add olive oil mixture to the pan and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 2-3 minutes.
Transfer green beans to serving bowl, toss with lime juice and tarragon. Serve immediately, or cover the bowl with a plate or other lid to keep warm when bringing the rest of the meal to the table.
This is great with some roasted potatoes and a fish that has been in a citrus marinade. There won’t be many leftovers with these!