Sauteed Flageolet Beans with Fusilli

Flageolet beans are the small, pale green French beans prized for their creamy, delicate texture. Sauteed gently with garlic, onion, and fresh tarragon, then tossed with fusilli pasta and a splash of balsamic vinaigrette, they make a light, elegant dish that comes together in about 30 minutes.

Handle the canned beans with care. They’re fragile and break apart if you stir too aggressively or overheat them. Drain and rinse gently, add them to the softened onions over medium heat, and warm through for just 2 to 3 minutes before stirring in the cooked pasta.

The balsamic vinaigrette goes in off the heat at the very end. This keeps the vinegar’s tang sharp and bright rather than cooking it into a dull sweetness. Serve immediately while everything is warm and glossy.

Chef Tips

• Cut onion pieces to roughly the same size as the pasta twists. Uniform pieces mean every forkful has even flavor and texture.
• Fresh tarragon is ideal, but dried works in a pinch. Use just a small pinch of dried since it’s more concentrated.
• Work quickly once the beans hit the pan. They only need warming, not cooking, and too much heat turns them mushy.

Variations

• Top with crumbled Gorgonzola and seedless red grapes for a sweet-savory garnish.
• Use cannellini or Great Northern beans if flageolets aren’t available.
• Add a handful of cherry tomatoes or roasted red peppers for color and sweetness.