- Exported from MasterCook
SAUTEED FLAGEOLET BEANS WITH FUSILLI
2 Preparation Time :
Categories : Pasta
Amount Measure Ingredient -- Preparation Method -- -- --
3 1/2 c Rotini, dry measure -- or Other short fusilli (twisty)
ds Olive oil
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
1 tb Balsalmic vinegar and oil
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
15 minutes total
tablespoon of oil and the garlic in a wok or skillet.
Saute the onion over medium to medium-high until onion
3 to 5 minutes. Over
medium heat, gently add the drained beans to the
onion; season with salt, pepper, tarragon (as much or 2 to 3 minutes.
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.
Recipe By : Vegetarian Pasta Cookbook (Sarah
woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 ( - - - - - - - - - - - - - - - - - -