Sauteed flageolet beans with fusilli
Last updated 6/12/2012 1:22:12 AM. Recipe ID 54724. Report a problem with this recipe.
Title: Sauteed flageolet beans with fusilli
Categories: Fab fiber, Pasta
Yield: 2 Servings
3 1/2 c Rotini, dry measure -- or
Other short fusilli (twisty)
ds Olive oil
3 Cloves garlic -- crushed
1 tb Olive oil -- for saute
1/2 c Onion -- (1 medium)
1 tb Fresh tarragon -- minced
14 oz Flageolet beans (1 can) --
Drained and rinsed
Freshly ground black pepper
1 tb Balsalmic vinegar and oil
Prepare the pasta first (allow about 15 minutes). Bring plenty of
water to a boil in a big pot. Add a pinch of salt, a dash of oil and
the pasta. Cook al dente; drain; set aside.
Meanwhile, cut onion into 1/4-inch slices, quarter the slices and
separate the rings. (Pieces should be about the size of a pasta
twist.) Gently drain and rinse the beans. Mince the tarragon. Prepare
Prepare the sauce (about 15 minutes total) Heat 1 tablespoon of oil
and the garlic in a wok or skillet. Saute the onion over medium to
medium-high until onion is softer and sweeter; about 3 to 5 minutes.
Over medium heat, gently add the drained beans to the onion; season
with salt, pepper, tarragon (as much or as little as you like) and
heat for 2 to 3 minutes. Stir in the pasta. Heat for 3 to 5 minutes.
Remove from heat. Add the bottled vinaigrette made with balsamic and
toss. Serve immediately.
July 3rd - served crumbled gorgonzola as pasta garnish (good) and
seedless red grapes. (Just a pinch of dried tarragon, jar recently
opened.) Canned beans are fragile. Work quickly and gently. Avoid
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