Sauteed Flageolet Beans with Fusilli

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.