Try this Sauteed Flageolet Beans with Fusilli recipe, or contribute your own.
Suggest a better descriptionPrepare 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. Posted to MC-Recipe Digest V1 #159 Date: Thu, 18 Jul 1996 17:52:16 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 498 | ||
Calories from Fat: 42 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 127.2mg | 39 % | |
Sodium 102.6mg | 4 % | |
Potassium 316.1mg | 8 % | |
Total Carbohydrate 93.4g | 27 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 93.3g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 498
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