Total Time
14hrs 15mins
Prep 15 mins
Cook 14 hrs

The best way to enjoy this dish is with dried beans, freshly cooked to perfection and fresh tarragon, never dried. My favorite way to serve it is hot but it can be served as a salad at room temperature as well. From Rozanne Gold, a favorite cookbook author. Cook time includes time to soak beans.


  1. Soak beans covered by 2" of water for at least twelve hours, adding water if needed; drain and rinse.
  2. Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.
  3. Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.
  4. Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.
  5. Serve hot or room temperature; drizzle with more oil, if desired.
Most Helpful

another great recipe from sugarpea! i never know which one to make next...but chose this one as i was pressed for time and had tarragon on hand for once! so delicious and just perfect for my dinner tonite. i ate it at room temp but im sure it would be just as great hot or cold! i followed the recipe exactly and also added a squeeze of lemon as the other reviewer. thank you for another great dinner!!!

jennifer in new jersey June 23, 2005

Delicious - but I'm a bean lover! I thought it just needed a 'little something' to brighten up the flavour and a squeeze of lemon was perfect. Thanks sugarpea.

evelyn/athens September 04, 2004

Well I had never tried fresh tarragon before, and unfortunately, I am not a fan. Too much like licorice. For those who like it though, I'm sure this would be a delicious dish.

grover johnson August 07, 2004