Sauteed Flageolet Beans With Fusilli Recipe
Category: Grains /
3 1/2 cup rotini, dry measure -- or
1 other short fusilli (twisty)
1 dash olive oil
1 pinch salt
3 cloves garlic -- crushed
1 tablespoon olive oil -- for saute
1/2 cup onion -- (1 medium)
1 tablespoon fresh tarragon -- minced
14 oz flageolet beans (1 can) --
1 drained and rinsed
1 freshly ground black pepper
1 tablespoon balsalmic vinegar and oil
1 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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