• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Sauteed Flageolet Beans with Fusilli

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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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