Sauteed flageolet beans with fusilli
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Sauteed flageolet beans with fusilli
  Beans    Pasta  
Last updated 6/12/2012 1:22:12 AM. Recipe ID 54724. Report a problem with this recipe.
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      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)
           Pasta
        ds Olive oil
        pn Salt
      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
           Salt
           Freshly ground black pepper
           Generous
      1 tb Balsalmic vinegar and oil
           Salad dressing
 
  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
  accompaniments.
  
  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
  over-heating.
  
  




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Recipe ID 54724 (Apr 03, 2005)

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