In 5- to 7-quart Dutch oven, bring water and 2 tablespoons salt to boiling. Add beans. Cover and cook 5 to 6 minutes* or until just crisp-tender; drain. Immediately plunge beans into ice water to stop the cooking process; drain. In the same Dutch oven heat oil over medium heat. Add garlic and tarragon; cook and stir 30 seconds (do not let garlic brown). Add beans, 1/2 teaspoon salt, and pepper. Cook for 2 minutes, tossing to coat beans. Remove from heat.
Transfer to a platter and cover for transporting to the host's home. Serve at room temperature. Or, microcook beans, half at a time, on 100% power (high) for 1 to 2 minutes or until hot. Makes 12 to 14 servings.
Tip: It is better to undercook the beans since they cook a second time.