These beans are cooked until tender and then tossed through a tangy, piquant vinaigrette. If you don’t like the taste of fresh tarragon, feel free to substitute parsley, dill, or another fresh herb of choice (see suggested measurements below). Recipe by Dreena Burton.
In a pot of boiling, salted water, add beans. Let cook for 5-7 minutes (depending on thickness of beans), until just nicely tender to the bite. Remove, and immediately rinse beans through very cold water until they have completely cooled. Drain to dry and set aside.
Meanwhile, in a bowl, whish together lemon juice, mustard, salt, pepper, agave, and garlic. Continue to whisk and slowly drizzle in olive oil to emulsify. Finally, stir in tarragon.
To serve, toss beans (pat dry if needed) with vinaigrette.
Note: Dragon tongue beans are not always found in grocery stores, but may be found in specialty whole foods stores or at farmers’ markets. They are more flattened in shape, and have a light yellow base with purplish streaks. They are so fun and colorful, and taste delicious – though most of the purple coloring fades with cooking.