Sauteed Flageolet Beans with Fusilli
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
pasta, rotini
|
*
|
| 1 | dash |
olive oil
|
*
|
| 1 | pinch |
salt
|
*
|
| 3 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
olive oil
for saute |
|
| ½ | cup |
onions
|
|
| 1 | tablespoon |
tarragon leaves
fresh, minced |
|
| 14 | ounces |
beans
flageolet, drained and rinsed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
balsamic vinegar
and oil salad dressing |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
pasta, rotini
|
*
|
| 1 | dash |
olive oil
|
*
|
| 1 | pinch |
salt
|
*
|
| 3 | cloves |
garlic
crushed |
|
| 15 | ml |
olive oil
for saute |
|
| 118 | ml |
onions
|
|
| 15 | ml |
tarragon leaves
fresh, minced |
|
| 404.6 | ml/g |
beans
flageolet, drained and rinsed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
balsamic vinegar
and oil salad dressing |
|
Directions
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 ¼ 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.
Sauté 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.
